I was at my local co-op this week and the produce section was a lonely place. Vibrant with fruits and veggies all colors of the rainbow in summertime, we are talking root vegetable city now. One of the stars of the winter produce aisle? That unloved work horse, the potato. The potato has been snubbed in recent years due to various no-carb crazes - however, potatoes are not to be feared, but embraced. Carbs do not make you overweight, consuming more calories than you expend, regardless of where those calories come from - proteins, fats or carbs - is what causes weight gain. Carbs are your body’s primary source of fuel - just include mainly natural, healthy carbs - like the potato - in your diet.
A good resource of potassium (one potato actually has more potassium than a banana), a medium sized baked potato has about 110 calories and 45% of the recommended daily requirement of Vitamin C and 27% RDA for Vitamin B6. It has no fat or cholesterol and very low sodium, plus the skin is a great source of fiber.
The potato makes a great side dish or main course for any meal. Who doesn’t love mashed potatoes or oven baked french fries on the side or a plate starring a baked potato topped with veggies and a sprinkling of cheese? Plus, you can’t beat the price.
When shopping for potatoes, choose potatoes that are firm and smooth - avoid bruised spots or wrinkled skin. Store potatoes in a cool, dark place (ideally approximately 50 degrees). If leaving at room temp, use the potatoes within a week or so and do not store in the fridge, which causes them to spoil. If your potato sprouts green shoots, you can still eat the potato, just cut them off. Sometimes potatoes will turn a light greenish hue - this is due to being exposed to too much light. Again, cut off the green part (don’t eat it - it can be toxic) and you can still use the ungreen portion of potato.
One of my favorite post-college meals was a baked potato and a salad. My fool-proof baked potato method is to take a good-sized russet potato, rinse with water, scrub well and dry with a towel. Pierce with a fork a few times on each side and bake, directly on the oven rack placed in the middle of the oven, for 45 minutes or so at 400 degrees.
So show the potato some love - here are just a few of Rachael’s delish potato recipes:
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