35+ Flavorful Holiday Low-Sodium Potato Recipes to Savor This Season

Potatoes are a beloved comfort food, especially during the holiday season.

Whether mashed, roasted, or baked, these starchy delights are often at the heart of family gatherings and festive meals.

However, if you’re watching your sodium intake or trying to adopt a healthier lifestyle, traditional potato recipes can be a challenge.

The good news is that it’s entirely possible to enjoy all the classic potato dishes without compromising flavor or health.

In this article, we’ve curated a list of over 35 mouthwatering, low-sodium potato recipes perfect for your holiday celebrations.

From savory mashed potatoes to crispy roasted wedges, you can indulge without the worry of high sodium content.

Let’s dive into thee simple yet delicious recipes that will bring joy to your holiday table!

35+ Flavorful Holiday Low-Sodium Potato Recipes to Savor This Season

With these 35+ low-sodium potato recipes, you no longer have to feel guilty about indulging in this holiday favorite.

These recipes prove that healthy eating doesn’t mean sacrificing taste or tradition.

Whether you’re preparing a family feast or a quiet dinner, these low-sodium potato dishes can be a flavorful and nutritious addition to any holiday spread.

Try one or try them all, and make your holiday meals both heart-healthy and full of flavor.

Here’s to a delicious and healthier holiday season!

Creamy Garlic Mashed Potatoes (Low Sodium)

This creamy garlic mashed potato recipe offers a perfect holiday side dish that’s both delicious and low in sodium. With a rich, buttery texture and a garlic-infused flavor, it’s a great alternative to traditional mashed potatoes that are often loaded with salt. By using fresh garlic, olive oil, and a touch of pepper, this version is keto-friendly and perfect for those watching their sodium intake.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup unsweetened almond milk (or any low-carb milk alternative)
• 2 tbsp unsalted butter
• 1/4 tsp black pepper
• Fresh parsley (optional, for garnish)

Instructions:

1. Place the diced potatoes and minced garlic in a large pot. Cover with water and bring to a boil.
2. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Drain the potatoes and garlic, then return them to the pot.
4. Add olive oil, unsweetened almond milk, butter, and black pepper. Mash the mixture until smooth and creamy.
5. Taste and adjust seasoning with additional pepper if needed.
6. Serve hot, garnished with chopped parsley if desired.

This creamy garlic mashed potato recipe is a fantastic way to enjoy the flavors of the season while staying true to a low-sodium, keto-friendly diet. It provides a savory side dish that can complement a variety of holiday meals without the need for excess salt. The richness from the olive oil and butter, along with the freshness of garlic, makes it a delightful treat that everyone will enjoy.

Roasted Herb Potatoes (Low Sodium)

Roasted herb potatoes are the ideal low-sodium side dish to serve during the holidays. With a medley of fresh herbs like rosemary and thyme, these potatoes are crisp on the outside and tender on the inside. The use of olive oil, garlic, and fresh spices creates a full flavor profile that doesn’t require salt, making this dish both healthy and flavorful for anyone on a low-sodium, keto diet.

Ingredients:

• 6 medium potatoes, quartered
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the quartered potatoes with olive oil, garlic, rosemary, thyme, and black pepper.
3. Spread the seasoned potatoes in a single layer on the baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy.
5. Remove from the oven and garnish with fresh parsley if desired. Serve immediately.

These roasted herb potatoes are a wonderful low-sodium alternative to more traditional holiday potato dishes. The blend of rosemary, thyme, and garlic infuses the potatoes with aromatic flavors that don’t require salt. The crisp texture and hearty taste make them a crowd-pleaser, and they fit perfectly into a keto or low-sodium diet. Serve them alongside your favorite holiday mains for a complete, satisfying meal.

Cheesy Cauliflower and Potato Bake (Low Sodium)

This cheesy cauliflower and potato bake is a comforting, low-sodium dish that combines the goodness of cauliflower with the heartiness of potatoes. It’s a fantastic keto-friendly option for anyone looking to reduce their sodium intake while still enjoying a cheesy, creamy casserole perfect for holiday gatherings. The blend of cauliflower, potatoes, and a homemade cheese sauce creates a dish that’s satisfying without being overly indulgent.

Ingredients:

• 2 medium potatoes, peeled and sliced
• 1 small head of cauliflower, chopped into florets
• 1 cup shredded cheddar cheese (low-sodium)
• 1/2 cup unsweetened almond milk
• 2 tbsp unsalted butter
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a little olive oil or butter.
2. Boil the sliced potatoes and cauliflower florets in a large pot of water for about 10 minutes, or until just tender.
3. Drain the potatoes and cauliflower, then layer them in the prepared baking dish.
4. In a small saucepan, melt the butter over medium heat. Add almond milk, garlic powder, black pepper, and 1/2 cup of shredded cheese. Stir until the cheese is fully melted and the sauce is smooth.
5. Pour the cheese sauce over the potatoes and cauliflower in the baking dish.
6. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top and bake for 20-25 minutes, or until bubbly and golden.
7. Garnish with paprika, if desired, before serving.

This cheesy cauliflower and potato bake is an excellent low-sodium choice for holiday dinners, providing a creamy, cheesy alternative without overwhelming your taste buds with salt. The combination of potatoes and cauliflower gives a nice texture, while the cheese sauce adds richness. This dish is perfect for anyone on a keto or low-sodium diet looking to enjoy the festive flavors of the season without compromise. It’s hearty enough to be the star of the meal or a perfect complement to your main courses.

Lemon Herb Roasted Potatoes (Low Sodium)

Lemon Herb Roasted Potatoes are a zesty and refreshing addition to any holiday table. This low-sodium dish uses fresh lemon juice, zest, and a selection of herbs like thyme and parsley to create a vibrant flavor without the need for salt. The roasted potatoes come out perfectly golden and crispy on the outside, with a tender interior that’s bursting with citrus and herb flavor, making it an ideal keto-friendly side for any festive meal.

Ingredients:

• 6 medium potatoes, cut into wedges
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, lemon juice, lemon zest, thyme, parsley, black pepper, and garlic powder.
3. Spread the potatoes in a single layer on the baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
5. Garnish with additional fresh parsley and serve warm.

Lemon Herb Roasted Potatoes are a bright and flavorful side dish that will complement any holiday meal without relying on salt. The combination of lemon and fresh herbs creates a light, refreshing taste that balances the natural richness of the potatoes. This dish is not only low in sodium but also keto-friendly, making it a healthy and delicious choice for anyone watching their sodium intake.

Smashed Potatoes with Chive Butter (Low Sodium)

Smashed potatoes with chive butter offer a creamy, garlicky, and buttery dish that is both satisfying and low in sodium. This recipe uses unsalted butter and fresh chives to create a rich, flavorful topping for tender smashed potatoes. The lack of added salt ensures the dish remains keto-friendly and suitable for anyone on a low-sodium diet, while the garlic and chives bring out the natural flavors of the potatoes in a festive, holiday-worthy side.

Ingredients:

• 6 medium potatoes, boiled and halved
• 2 tbsp unsalted butter
• 1/4 cup fresh chives, chopped
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 cup unsweetened almond milk (or any low-carb milk alternative)

Instructions:

1. Boil the potatoes in a large pot of water for about 15 minutes, or until tender. Drain and place the potatoes on a baking sheet.
2. Using a fork or a potato masher, gently smash each potato half.
3. In a small pan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
4. Add the almond milk, black pepper, and chives, stirring until the butter mixture is fully combined.
5. Spoon the chive butter mixture over the smashed potatoes, ensuring each piece is coated.
6. Serve immediately, garnished with more fresh chives if desired.

Smashed Potatoes with Chive Butter are a simple yet elegant holiday side that’s packed with flavor while keeping sodium levels low. The rich chive butter adds creaminess and depth to the dish, and the smashed potatoes offer a wonderful texture contrast. This dish is both keto and low-sodium, making it perfect for anyone looking to enjoy a festive, flavorful meal without excess salt.

Potato and Zucchini Fritters (Low Sodium)

Potato and Zucchini Fritters are a light and crispy dish that is perfect for those on a low-sodium, keto diet. The combination of shredded potatoes and zucchini creates a tender, flavorful base, while the egg and almond flour help bind the ingredients together. These fritters are pan-fried to perfection with a golden crust and are perfect for a holiday appetizer or side dish. By using fresh herbs and spices instead of salt, these fritters are both healthy and delicious.

Ingredients:

• 2 medium potatoes, peeled and grated
• 1 medium zucchini, grated
• 1/4 cup almond flour
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1 tbsp olive oil for frying

Instructions:

1. Place the grated potatoes and zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the grated potatoes, zucchini, almond flour, egg, parsley, black pepper, and paprika. Stir until well combined.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop about 2 tablespoons of the mixture into the pan and flatten with a spatula to form small patties.
5. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove from the skillet and place on a paper towel to drain excess oil.
7. Serve warm, garnished with additional fresh parsley if desired.

These Potato and Zucchini Fritters are a delightful low-sodium, keto-friendly option for holiday meals. The combination of potatoes and zucchini results in a soft interior, while the outside is crispy and golden. By using fresh herbs and avoiding added salt, these fritters allow the natural flavors to shine. They make a great appetizer or side dish and are sure to be a hit at any festive gathering.

Baked Potato Wedges with Avocado Dip (Low Sodium)

Baked Potato Wedges with Avocado Dip is a healthy, low-sodium alternative to traditional potato wedges served with high-sodium condiments. The wedges are baked until crispy on the outside and tender on the inside, and paired with a creamy, avocado-based dip. This dish offers a delightful combination of flavors, perfect for a holiday appetizer or side dish. The dip is rich in healthy fats from the avocado, and with minimal added salt, it’s a keto-friendly and low-sodium choice for those watching their sodium intake.

Ingredients:

• 6 medium potatoes, cut into wedges
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1 ripe avocado
• 1 tbsp fresh lime juice
• 1 tbsp fresh cilantro, chopped
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, black pepper, and paprika until evenly coated.
3. Arrange the wedges in a single layer on the baking sheet and bake for 30-35 minutes, flipping halfway through, until golden and crispy.
4. While the potatoes are baking, prepare the avocado dip. In a small bowl, mash the avocado with a fork. Add lime juice, cilantro, garlic powder, and black pepper, mixing until smooth.
5. Serve the hot potato wedges with the avocado dip on the side.

Baked Potato Wedges with Avocado Dip is a flavorful and satisfying side dish that’s perfect for holiday meals without the worry of excess sodium. The crispy, oven-baked wedges are the ideal match for the creamy avocado dip, which adds a refreshing, tangy element. This dish is not only low in sodium but also keto-friendly, making it a great option for those on a healthy eating plan looking to enjoy festive foods without compromising their diet.

Sweet Potato and Cauliflower Mash (Low Sodium)

Sweet Potato and Cauliflower Mash is a wonderful low-sodium alternative to traditional mashed potatoes. By combining the natural sweetness of sweet potatoes with the creamy texture of cauliflower, this dish creates a delightful balance of flavors. It’s rich in nutrients and perfect for those on a low-sodium or keto diet, with the cauliflower providing a subtle, creamy base without the need for excessive butter or cream.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 small head of cauliflower, chopped into florets
• 1/4 cup unsweetened almond milk
• 2 tbsp unsalted butter
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon (optional, for extra flavor)

Instructions:

1. In a large pot, bring water to a boil and add the diced sweet potatoes and cauliflower florets. Cook for 15-20 minutes, or until both vegetables are tender.
2. Drain the sweet potatoes and cauliflower, then return them to the pot.
3. Add the almond milk, butter, black pepper, and cinnamon (if using). Mash the mixture until smooth and creamy.
4. Taste and adjust seasoning, adding more black pepper or cinnamon if desired.
5. Serve hot as a side dish, garnished with a sprinkle of cinnamon if preferred.

Sweet Potato and Cauliflower Mash is a nutrient-packed, low-sodium alternative to classic mashed potatoes that’s both comforting and keto-friendly. The blend of sweet potatoes and cauliflower creates a smooth, creamy texture with a hint of sweetness, while the added cinnamon enhances the flavor profile. This dish is perfect for those looking to enjoy a rich and satisfying side without the excess sodium, and it complements any holiday meal beautifully.

Garlic Parmesan Potato Skins (Low Sodium)

Garlic Parmesan Potato Skins are a tasty, low-sodium snack or side dish that’s perfect for holiday parties. By baking the potato skins until crispy and then topping them with a garlic-infused olive oil and a sprinkle of Parmesan cheese, these skins offer all the flavor of the classic version, but with much less sodium. They are also keto-friendly and provide a satisfying bite without any added salt.

Ingredients:

• 4 medium russet potatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (low-sodium)
• 1/4 tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake for 45-50 minutes, or until tender.
2. Once the potatoes are baked, cut them in half lengthwise and scoop out the flesh, leaving about 1/4-inch of potato around the skin.
3. Place the skins back on the baking sheet. In a small bowl, mix the olive oil and minced garlic. Brush the inside and outside of each potato skin with the garlic olive oil mixture.
4. Sprinkle the Parmesan cheese and black pepper over each potato skin.
5. Bake for an additional 10-15 minutes, until the skins are crispy and golden.
6. Garnish with fresh parsley and serve hot.

Garlic Parmesan Potato Skins are a delicious low-sodium snack or side dish that doesn’t compromise on flavor. The combination of crispy potato skins, aromatic garlic, and savory Parmesan creates a satisfying bite that’s perfect for any holiday occasion. These skins are keto-friendly and low in sodium, making them an excellent choice for those looking to enjoy a festive dish without the added salt.

Spicy Roasted Potato and Bell Pepper Skillet (Low Sodium)

Spicy Roasted Potato and Bell Pepper Skillet is a vibrant and flavorful dish that’s perfect for a holiday side. The heat from chili powder and smoked paprika combines wonderfully with the natural sweetness of bell peppers, creating a dish that’s full of color and spice but low in sodium. This skillet meal is a delicious, keto-friendly alternative that will complement any main course without the need for excess salt.

Ingredients:

• 4 medium potatoes, cubed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed potatoes and chopped bell peppers with olive oil, smoked paprika, chili powder, black pepper, and garlic powder.
3. Spread the mixture evenly on the baking sheet and roast for 25-30 minutes, or until the potatoes are golden and tender.
4. Remove from the oven, garnish with fresh cilantro, and serve immediately.

This Spicy Roasted Potato and Bell Pepper Skillet is a flavorful, low-sodium side dish that’s full of bold flavors and vibrant colors. The blend of paprika, chili powder, and fresh peppers makes this dish zesty and exciting, while the roasted potatoes provide a satisfying base. It’s an excellent keto-friendly option for anyone looking to reduce their sodium intake without compromising on flavor.

Cauliflower and Potato Gratin (Low Sodium)

Cauliflower and Potato Gratin is a creamy, low-sodium alternative to traditional gratin dishes. By layering thinly sliced potatoes and cauliflower, then baking them with a rich cheese sauce, this dish becomes a savory, comforting holiday side. The cauliflower adds a lightness to the dish, making it a bit lighter than typical potato gratins, while still being indulgent and satisfying. This low-sodium, keto-friendly gratin is perfect for those looking for a flavorful yet healthy side.

Ingredients:

• 3 medium potatoes, peeled and thinly sliced
• 1 small head of cauliflower, cut into small florets
• 1/2 cup unsweetened almond milk
• 1/4 cup grated Parmesan cheese (low-sodium)
• 1/2 cup shredded mozzarella cheese (low-sodium)
• 2 tbsp unsalted butter
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Fresh thyme (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with butter or olive oil.
2. In a large pot, bring water to a boil and cook the sliced potatoes and cauliflower florets for about 10 minutes until they are slightly tender.
3. Drain the potatoes and cauliflower, then layer them in the prepared baking dish.
4. In a small saucepan, melt the butter over medium heat, then add almond milk, garlic powder, black pepper, Parmesan, and mozzarella cheese. Stir until the cheese melts and the sauce thickens.
5. Pour the cheese sauce over the potatoes and cauliflower in the baking dish, ensuring it’s evenly coated.
6. Bake for 20-25 minutes, until the top is golden and bubbly.
7. Garnish with fresh thyme, if desired, and serve hot.

This Cauliflower and Potato Gratin is a perfect low-sodium side for the holidays, offering all the creaminess and richness of traditional gratin without the excess salt. The combination of cauliflower and potatoes creates a lighter, yet still indulgent, dish that’s sure to impress your guests. The cheesy sauce ties everything together, making it a comforting and keto-friendly side that fits well with a variety of holiday meals.

Herbed Mashed Sweet Potatoes (Low Sodium)

Herbed Mashed Sweet Potatoes are a sweet and savory side dish that’s perfect for those on a low-sodium or keto diet. The natural sweetness of the sweet potatoes is complemented by the addition of fresh herbs like rosemary and thyme, offering a fragrant twist on the traditional mashed potato. This dish is rich in nutrients and flavors, and it’s a great way to add variety to your holiday spread while keeping the sodium content in check.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/4 cup unsweetened almond milk
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Boil the cubed sweet potatoes in a large pot of water for about 15 minutes, or until fork-tender.
2. Drain the sweet potatoes and return them to the pot.
3. Add olive oil, almond milk, rosemary, thyme, black pepper, and garlic powder. Mash the mixture until smooth and creamy.
4. Taste and adjust the seasoning if needed with additional herbs or black pepper.
5. Serve warm as a side dish, garnished with extra herbs if desired.

Herbed Mashed Sweet Potatoes are a perfect holiday side that balances natural sweetness with the fragrant freshness of rosemary and thyme. The dish is not only low in sodium but also keto-friendly, making it suitable for those watching their sodium intake or following a low-carb diet. This flavorful and creamy side will be a hit at your holiday table, offering a comforting, health-conscious option that still feels indulgent.

Roasted Garlic and Herb Potato Medley (Low Sodium)

Roasted Garlic and Herb Potato Medley is a simple yet flavorful dish that showcases the natural goodness of potatoes combined with aromatic garlic and fresh herbs. With just a few ingredients and minimal salt, this dish is low-sodium, keto-friendly, and perfect for holiday meals. The roasted potatoes come out crispy on the outside, tender on the inside, and are bursting with flavor from the garlic and herbs, making them a crowd-pleasing side dish.

Ingredients:

• 4 medium potatoes, cut into bite-sized cubes
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 tsp black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed potatoes with olive oil, minced garlic, rosemary, thyme, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
5. Garnish with fresh parsley and serve immediately.

Roasted Garlic and Herb Potato Medley is a delicious, low-sodium side dish that brings out the earthy flavors of the potatoes while keeping sodium levels in check. The combination of garlic, rosemary, and thyme infuses the potatoes with vibrant flavor, and the crisp, golden texture makes this dish irresistible. It’s a perfect addition to your holiday spread, offering a healthy, keto-friendly alternative to more traditional high-sodium side dishes.

Potato and Spinach Frittata (Low Sodium)

Potato and Spinach Frittata is a savory, low-sodium dish that combines the heartiness of potatoes with the freshness of spinach in a light, egg-based frittata. With a simple, low-sodium seasoning of black pepper and garlic, this frittata is a perfect choice for a holiday brunch or light lunch. It’s a keto-friendly, protein-packed meal that is both satisfying and healthy.

Ingredients:

• 4 medium potatoes, peeled and thinly sliced
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup grated Parmesan cheese (low-sodium, optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch oven-safe skillet with olive oil.
2. Heat the olive oil in the skillet over medium heat. Add the sliced potatoes and cook for 8-10 minutes until tender, stirring occasionally.
3. Add the minced garlic and spinach to the skillet and cook for 2-3 minutes, until the spinach is wilted.
4. In a bowl, whisk together the eggs, almond milk, black pepper, and Parmesan (if using).
5. Pour the egg mixture over the potato and spinach in the skillet. Cook for 2-3 minutes, then transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden on top.
6. Remove from the oven, slice, and serve.

Potato and Spinach Frittata is a versatile, low-sodium dish that makes a satisfying and healthy meal. The soft eggs, tender potatoes, and vibrant spinach combine to create a delicious frittata that’s packed with nutrients and flavor. This keto-friendly recipe is perfect for brunches, lunches, or even as a savory holiday breakfast. It’s a delicious way to enjoy potatoes while keeping sodium intake low.

Zucchini and Potato Rosti (Low Sodium)

Zucchini and Potato Rosti is a light, crispy, and flavorful dish made by combining grated potatoes and zucchini into a simple, low-sodium rosti. This dish is pan-fried to golden perfection and makes for an excellent holiday side or appetizer. With minimal seasoning, the natural flavors of the potatoes and zucchini shine through, offering a healthy, keto-friendly alternative to heavier potato dishes.

Ingredients:

• 2 medium potatoes, grated
• 2 medium zucchini, grated
• 1 egg, beaten
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp fresh dill or parsley, chopped (optional)

Instructions:

1. Place the grated potatoes and zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the grated potatoes, zucchini, egg, black pepper, and garlic powder. Mix well.
3. Heat olive oil in a large skillet over medium heat.
4. Spoon small portions of the potato and zucchini mixture into the skillet and flatten with a spatula to form small patties.
5. Cook the rostis for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove from the skillet and place on a paper towel to drain excess oil.
7. Garnish with fresh dill or parsley if desired, and serve immediately.

Zucchini and Potato Rosti is a wonderfully crispy and savory dish that’s both low-sodium and keto-friendly. The combination of zucchini and potatoes creates a light and satisfying texture, while the minimal seasoning allows the natural flavors to stand out. These rostis are perfect as a snack, side dish, or appetizer for your holiday meals, offering a healthy and delicious way to enjoy potatoes without excess sodium.

Note: More recipes are coming soon!