Heart-Healthy Crispy Potato Sandwich
Savor the perfect blend of crunch and creaminess with this Heart-Healthy Crispy Potato Sandwich—a wholesome, flavor-packed creation that’s as nutritious as it is satisfying. Crafted with golden-baked russet potato slices seasoned with paprika, garlic powder, and black pepper, this sandwich pairs crispy texture with layers of fresh avocado spread, vibrant spinach leaves, juicy tomato slices, and tangy red onion, all nestled between toasted whole grain bread. Perfect for a quick yet indulgent lunch or dinner, this recipe is low in saturated fat and loaded with heart-friendly ingredients like extra virgin olive oil and avocado. Ready in just 40 minutes, it combines easy preparation with gourmet appeal, ensuring this crispy potato sandwich will be your new healthy comfort food favorite.
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Recipe Information
Ingredients
- 2 medium russet potatoes
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 4 slices whole grain bread
- 1 medium avocado
- 1 cup spinach leaves
- 1 small tomato
- 0.5 small red onion
- 1 teaspoon lemon juice
- 0.25 teaspoon sea salt
Instructions
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Wash and slice the potatoes into thin rounds, about 1/8 inch thick.
In a bowl, combine the olive oil, paprika, garlic powder, sea salt, and black pepper.
Add the potato slices to the bowl and toss them in the seasoned olive oil mixture until evenly coated.
Place the potato slices in a single layer on a baking sheet lined with parchment paper.
Bake the potato slices in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
Meanwhile, slice the avocado and mash it in a small bowl. Add lemon juice and a pinch of salt to the mashed avocado.
Thinly slice the tomato and red onion.
Once the potatoes are done, remove them from the oven and let them cool slightly.
Toast the whole grain bread slices to your desired level of crispness.
Spread the mashed avocado evenly on each piece of toast.
Layer spinach leaves, sliced tomatoes, red onion, and crispy potato slices on two of the bread slices.
Top with the remaining slices of avocado-spread bread.
Cut each sandwich in half and serve immediately while the potatoes are still warm and crispy.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 23.1 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3402 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
