The Potato: Undeserved Bad Rep

Still Affordable, And Actually Healthy; Toppings And Prep Are The Problems

(CBS) 

RECIPES

Red, White, and Blue Potato Salad

From Bon Appétit, July 2006

Potatoes in three colors give this salad an all-American look.

Makes about 8 cups.

From Rick Browne

1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer or White Rose potatoes
2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
1 1/2 cups crumbled blue cheese (about 6 ounces)
Paprika

Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.

This can be made a day ahead-of-time. Keep it chilled.

Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.

Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.

Chive and Cucumber Vichyssoise

From Bon Appétit April 2002

This variation on the classic chilled leek and potato soup includes a cucumber-chive puree, which adds a refreshing and flavorful twist.

Makes 4 servings.

1 tablespoon butter
2 leeks (white and pale green parts only), sliced (about 2 cups)
2 1/4 cups canned vegetable broth
1 6-ounce russet potato, peeled, cut into 1-inch pieces
1/2 cup whipping cream
1 8-ounce cucumber, peeled, seeded, cut into 1/2-inch pieces (1 1/3 cups)
1 cup chopped fresh chives
2 large radishes, cut into matchstick-size strips (optional)

Melt butter in heavy medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add broth and potato. Simmer until potato is very tender, about 12 minutes. Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Combine cucumber, chives and remaining cooking liquid in blender; puree until smooth. Mix into leek puree. Season with salt and pepper. Chill, at least 4 hours and up to 6 hours.
Stir soup and ladle into bowls. Garnish with radishes, if desired.

Bistro French Fries with Parsley and Garlic

From Bon Appétit September 2001

In this baked version of shoestring potatoes, the texture of the fries varies -- some are crisp and some soft, but all are delicious!

Makes 4 servings.

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
2 tablespoons canola oil
1/4 cup chopped fresh parsley
2 garlic cloves, minced
Coarse salt

Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes. Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.

Baked Potato and Carrot Mash

From Bon Appétit March 2008

Baking the potatoes and carrots before mashing them gives this side a rich, complex flavor. One pound of carrots, peeled, halved lengthwise if large, cut crosswise into inch-long pieces

Makes 8 servings

From Roy Finamore

1/3 cup water
6 tablespoons (3/4 stick) butter, room temperature, divided
3 large russet potatoes (about 2-1/2 to 2-3/4 pounds, total)
3/4 cup sour cream
1/2 cup half and half, warmed
2 tablespoons chopped fresh chives

Preheat oven to 350°F. Place carrots and 1/3 cup water in 8x8x2-inch baking dish. Dot carrots with 2 tablespoons butter; sprinkle with salt and pepper. Place carrots and potatoes in oven; bake 30 minutes. Stir carrots and pierce potatoes with fork in several places. Bake until carrots and potatoes are tender, about 50 minutes longer. Using ricer, press carrots into large bowl, scraping in any juices from baking dish. Halve potatoes. Working in batches, scoop potato flesh into ricer, then rice potatoes into bowl with carrots. Using electric mixer, beat in 4 tablespoons butter, then sour cream, warm half and half, and chives. Season with salt and pepper.

Butter 13x9x2-inch oval baking dish. Spread potato mixture in dish, swirling mixture to create peaks. Can be made a day ahead. Cover; chill.

Bake in 350°F oven until heated through and brown in spots, about 25 minutes (35 minutes if chilled).

[skinnyminny2]

Looks like LawyerTom beat me to those points! Had I refreshed, I''d have seen his comments and not repeated them.

[skinnyminny2]

The potato totally has a bad rap. I eat them--plain. And I''m skinny. The problem is people put tons of junk ON their potato, and/or they''re eating tons of junk WITH their potato. The additional calories and fat they''re globbing on and with their healthy potato might be what''s contributing more to their weight problem.......

[lawyertom1]

Two key points were omitted. One, the multicolored potatoes have some additional nutritional benefit not found in the Idaho variety or any "plain white" potato. Second, the Glycemic index (also glycaemic index) assessment for potatoes is wrong based on some good analytical work on the hunger suppressing effect of potatoes. The calories and fats associated with potatoes come from the add-ons (butter, sour cream), not from the potato itself; not unlike destroying the healthy benefit of salads by adding oodles of dressing made with saturated fats.

[halenhardy-2009]

To my city friends, I grow over 500 acres of Idaho potatoes on my farm for tablestock. (fresh potatoes) I eat the potatoes I grow, skins included, because they are delicious, healthy, and grown under the safest and strictest standards found anywhere in the world. A medium potato has more potassium than a banana, a great source of Vitamin C, and no fat. It is America''s favorite vegetable and a real value to consumers. For more sensible information about the safety and nutrition of potatoes go to www.potatogoodness.com. Randy Hardy, Oakley, Idaho

[irliberal]

Posted by Spectrum108 at 02:06 PM

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!

[missourima]

emilymhanson --
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.

[emilymhanson]

What about the blood sugar spike that potatoes cause (like white bread)? This is, I thought, the main reason they were considered unhealthy, and the article doesn''t even address that!

[bhm1944]

Well, city folk, instead of going to other city folk for the scoop I asked my cousin who grows potatoes in Idaho. His comment pretty well addresses reality.

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.

[cyberus-2009]

Sheesh ... they headline the potato as healthy with prep being the problem, then follow with a batch of recipes loaded with sour cream, butter, half''n''half, mayo and whipping cream!!!!

[luvcomments]

All of the potato farmers I''ve met won''t even eat the potatoes they grow for sale. They grow their own in a separate patch, pretty much organically. They''ve told me that the potato crops for sale are sprayed with pesticides seven times per growing season and it penetrates the skins. Used to be, the skins were delicious but I sure won''t eat them any more.

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?