February is National Potato Lover’s Month. As a potato lover myself, I’m happy to celebrate. Potatoes are the most popular vegetable in the United States. That’s not surprising considering the many different ways you can prepare them.
A common misconception is that potatoes aren’t a healthy choice from the vegetable group because they have a high glycemic index. High glycemic index foods are thought to increase fat storage and increase your risk of diabetes. Fruitsandveggies.org shares information to set the record straight. A plain, medium sized potato can aide in weight loss/maintenance. They are a great source of vitamins C and B6, a good source of fiber, manganese, and potassium. A small potato with the skin on has more potassium than a medium banana! Potatoes become unhealthy when you prepare them in unhealthy ways. Avoid frying them and skip the high-fat toppings like butter, sour cream, an excess amount of full-fat cheese, and dipping sauces.
To prepare potatoes successfully, it is important to understand how potato varieties differ. There are three classifications of potatoes: high, medium, and low starch. High starch potatoes don’t lend themselves well to boiling so should be prepared in other ways such as baked or mashed. The russet potato is the most common type of high starch potato. Medium starch potatoes are best for steaming, baking, roasting, and au gratin dishes. Yellow potatoes are considered a medium starch potato. Low starch potatoes, like red potatoes, are best for boiling, sautéing, or for salads.
Take a chance and try one of my favorite potato recipes. Enjoy!
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