NEW YORK, April 17, 2008
The Potato: Undeserved Bad Rep
Still Affordable, And Actually Healthy; Toppings And Prep Are The Problems
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(AP)
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News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
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Long thought of by many as unhealthy, that reputation is off-base, experts say. It's what folks put ON potatoes, and how they're prepared, that can make potato dishes bad for you.
On The Early Show Thursday, Bon Appetit magazine Contributing Editor Dede Wilson stuck up for the potatoes, pointing out their merits.
With food prices spiking, the good news is that the potato is still cheap! And, contrary to popular belief, it DOES have plenty of nutritional value.
The Food and Drug Administration has praise for the potato:
A potato isn't just a potato. As you'll notice when you head to the store, there are several different varieties.
There are three basic categories to keep in mind. These categories matter because some potatoes work better in certain dishes.
STARCHY: Most commonly called Russet or Idaho potatoes, these potatoes are high in starch and are characterized by netted brown skin and white flesh. Russets are light and fluffy when cooked, making them ideal for baking and mashing. They're also wonderful for frying and roasting.
WAXY: These are usually round red or white potatoes that are creamy in texture and hold their shape well after cooking. This makes them well-suited for salads, roasting, boiling and steaming. Round-reds are often referred to as "new potatoes" but, technically, "new" refers to any variety of potatoes that's harvested before reaching maturity.
YUKON GOLD: These potatoes have a dense, creamy texture and make great mashed potatoes; with their golden color, you almost can be fooled into thinking they're buttered!
Other potatoes include:
BLUE AND PURPLE: They originated in South America and have begun to gain popularity in the United States. Blue and purple potatoes are mostly available in the fall. These relatively uncommon tubers have a subtle nutty flavor, and flesh that ranges in hue from dark blue or lavender, to white. Microwaving preserves the color best, but steaming and baking are also favorable methods of preparation.
FINGERLING: These are baby versions of the long white potato that falls into the waxy category.
The United States Potato Board confirms that "French fries" are the most popular way Americans eat potatoes.
The U.S. Department of Agriculture says the average annual American potato consumption is 126 pounds:
Wilson showed how to make delicious French fries at home. And -- these are healthier than most restaurant fries, because they're baked, not fried.
She also has a spin on mashed potatoes: These potatoes are baked to add extra lavor. The recipe also calls for the addtion of baked carrots, for a sweet touch.
For potato recipes, go to Page 2.
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Best-selling author Mitch Albom on his first nonfiction work since "Tuesdays with Morrie."
Uhh... life is not a conspiracy, or an X-files episode. I think if I were you I''d have a lot of ulcers.
I''m glad I''m not!
You''re refering to the glycemic index, I believe. And actually, everyone''s body responds differently to the metabolism of high GI foods--especially when they are combined with things like dairy, which in turn makes a protien, very low on the GI. What''s funny is that ice cream has a lower GI than a cooked potato...I think we could all agree that potatoes are far more nutritious (but maybe not as satisfying when you want an ice cream treat..:-)
Actually, I read in Prevention magazine that a study showed cooled potatoes (along with beans and legumes) have resistant starch which is really powerful in weight loss. The article was called "Nature''s Fat Burning Breakthrough".
I''ve lost a lot of weight and kept potatoes in my diet because they are very filling and low cal. It think it''s important to remember that there is a lot wrong food information out there, and you need to go to reliable sources to get the answers.
I don''t use anything different in my garden than I do in my field. What''s the difference between refined chemicals and fresh cow manure carrying bacteria and diseases from cattle? The truth be known, they use some commercial chemicals and products on "organic" grown foods. Organic foods only would create the worse famine known to man across the land. Our production would be 30% of normal if we went organic. The organic industry is more talk than walk. Can you tell I have an opinion on this? Thanks for asking a real source, Bill.
If you think gas prices are high, take a look at "organic" grown foods. I may be able to curtain driving, but draw the line on eating.
So how can these things be healthy, at least the ones we have to buy in the store - those of us who cannot afford organically-grown produce?