A Healthier Potato
A delimma occurs when we put unhealthy foods on potatoes. Try to limit sour cream, bacon, butter or high fat sauces. Toppings like salsa, lean proteins such as beans, chicken or fish, and all types of fresh vegetables will add flavor, variety and even more vitamins and minerals to the already naturally nutrient rich potato.
- Cook with the skins on whenever possible.
- Steam or bake, rather than boil potatoes.
- Save the cooking water after steaming potatoes, as some of the potatoes’ nutrients will have leaked into it. Use it to make gravies or soup.
- Store in a cool, dry place, but never in the refrigerator. Refrigeration converts potato starch into sugar, creating a sweet taste and causing potatoes to darken prematurely when fried.
- Don’t wash spuds until just before you use them. Washing them before storing will shorten their life.
- Storing potatoes near onions can cause the potatoes to rot quicker due to the interaction of the gasses that both vegetables produce.
- Prolonged exposure to light will cause potatoes to turn green.
- Remove potatoes from plastic bags and store in brown paper bags or on trays in a cool dark place where air can circulate around them.