Ingredient: Potatoes
The humble potato is often overlooked and sometimes labelled as a “bad” carb. However, this versatile vegetable has been a staple on our tables for centuries. Everyday potatoes, whether they are white, red, yellow or even purple, are naturally rich in vitamin C, potassium, fibre and B vitamins, which makes them a nourishing choice.
Eating potatoes with their skin on will boost their fibre content and this will in turn support your gut health, I Iove Hasselback potatoes for this reason. Even better if spuds are left to cool and are then stored in the fridge, the carbohydrate turns into resistant starch, which helps to reduce a post-prandial glucose crash and helps to feed your gut microbiome. Eat potatoes combined with healthy fats and protein and you will have a much better-balanced meal that your metabolism will love.
Different types of potatoes will suit different dishes. Small, waxy new potatoes hold their shape well in salads and have a lower influence on blood sugar than a fluffy baked potato. White or yellow potatoes are best for roasting, as they tend to crip beautifully and retain their fluffy insides. These also mash very well.
