Potatoes are one of my favorite foods, I could live on potatoes and smoothies and be happy! I usually cook them in the oven or steam them, depending on the weather or what I feel like that day, but I don’t usually cook them because part of the nutrients stay in the water and I don’t often eat chips because it’s not the healthier option for day to day.

We want the blog recipes to be a reflection of what we often eat at home and that is why from now on you will see low-fat recipes because we are following a high-carbohydrate, low-fat diet. By diet I mean food, restrictive diets in which you go hungry are not good for your health and if we want to lose weight, the ideal is to change habits and eat until we are full.



  • 500 g de patatas (1 libra)
  • 1/4 de taza de agua o caldo de verduras (65 ml)
  • 2 dientes de ajo laminados
  • 1/2 cebolla troceada
  • 1 chile pequeño troceado
  • 2 tomates troceados
  • 3 cucharadas de tomate concentrado
  • 2 cucharadas de salsa de soja o tamari
  • 1 cucharadita de pimentón dulce


  1. Preheat the oven to 180ºC or 355ºF.
  2. Wash the potatoes and chop them without peeling them.
  3. Place them on a baking tray and bake for a few 30 minutes or until golden brown.
  4. Meanwhile, add the rest of the ingredients to a saucepan or skillet (except for the paprika) and cook over medium heat for 10 minutes .
  5. Whip the sauce, add the paprika and cook for another 15 minutes over medium heat.
  6. Serve the potatoes with the sauce on top.
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