Over the last few years potatoes have developed a bad rep. When I was a wee spud they were somewhat of a meal-time tramp – eaten every night in every which way – mashed, roasted, boiled and buttered. Then the no-carb era arose and potatoes were deemed the devil spud, and no-one would touch them (a fate that is often bestowed upon the town tramp too). But after a little growing up, we’re realizing that at the root of it potatoes are surprisingly wholesome.
Potatoes aren’t just food for the fat and lazy, they’re actually packed with a sack-full of nutrients. And if you can manage to make them without layers of lard, cheese, and cream, they can be a healthy addition to your diet.
There’s a great a great article in the New York Times called “In defense of Potatoes” which discusses our stocky spud’s many attributes. Martha Rose Shulman writes, “Potatoes fell out of fashion during the low-carb diet boom years, which is too bad because potatoes are high in B vitamins and vitamin C, potassium and fiber, with some protein and lots of complex carbohydrates. A plain, 7-ounce baked potato eaten with the skin contains half the daily amounts of vitamins C and B6 recommended for adults, with only 220 calories and zero grams of fat. Particularly starchy varieties like Idahos do have a high glycemic index, which is significant if you suffer from diabetes or insulin resistance. Otherwise, potatoes — one of the world’s most widely eaten vegetables — are nutritious and sustaining.”
Click here to read the full article and delicious potato recipe in the New York Times.
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