Rosemary Lyonnaise Potatoes Low-Fat
Submitted by Sweetpea
A simple, flavorful microwave twist on classic Lyonnaise potatoes, featuring thinly sliced potatoes cooked with onions, garlic, rosemary, and skim milk for a light, herby side dish. Ready in under 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minChef Tips
- Use a microwave-safe dish to prevent cracking or melting—glass or ceramic works best.
- Slice potatoes uniformly thin to ensure they cook evenly; thicker slices may require extra time and could result in uneven texture.
- Microwave power levels can vary by model (HIGH is typically 100% power, MEDIUM is 50%), so start checking for doneness early to avoid mushy potatoes.
- For added flavor, use fresh rosemary if possible, as it provides a more vibrant aroma than dried.
- If your potatoes release a lot of starch during cooking, stir gently halfway through the MEDIUM cycle to redistribute the sauce and prevent sticking.
- This dish is low-fat and can be made vegan by using a plant-based spread and milk alternative.
- Potential pitfall: Overcrowding the dish—stick to an 8-inch size or scale up ingredients proportionally for larger batches to maintain even cooking.
Optional Variations
- Herb swaps: Replace rosemary with thyme, oregano, or tarragon for a different herbal profile.
- Protein boost: Add ½ cup chopped, cooked ham or bacon bits in step 3 for a heartier main dish, perfect for a light lunch or supper (increases servings to 2-3 as a main).
- Cheesy version: Stir in ¼ cup grated low-fat cheese (like Parmesan or cheddar) after cooking, then broil to melt and brown.
- Vegetable add-ins: Incorporate thinly sliced bell peppers or mushrooms with the onions in step 2 for extra veggies and color.
Ingredients
Directions
- Peel the potatoes and slice them thinly (about ⅛-inch thick) using a mandoline or sharp knife for even cooking. Pat the slices dry with a paper towel to remove excess moisture.
- In an 8-inch microwave-safe shallow dish, combine the fat-free spread, rosemary leaves, minced garlic, and thinly sliced onion. Microwave on HIGH power for 3 minutes, or until the onions and garlic are softened and fragrant. Stir halfway through if your microwave doesn’t rotate evenly.
- Stir in the skim milk, sea salt, and black pepper to taste. Add the sliced potatoes, arranging them in neat, overlapping layers for uniform cooking.
- Cover the dish with a microwave-safe lid or vented plastic wrap. Microwave on MEDIUM power (about 50% power) for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Check at the 12-minute mark to avoid overcooking, as microwave strengths vary.
- For a golden, crispy top (optional), transfer the dish to a broiler and brown for 1-2 minutes, watching closely to prevent burning.
- Let the potatoes rest for 2-3 minutes before serving to allow flavors to meld.
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