The Great Debate: Should We Be Eating Potatoes? (3 of 4)

When it comes to deciding on which potatoes to consume, there certainly is no shortage. The aforementioned Russet. White. Yukon Gold. Creamer. Red. Purple. It should be noted that they all contain different amounts of starch, which makes some more suitable for baking (such as Russet), others for mashing (Yukon Gold), and others still for sauteing (Red). Boiling, roasting, steaming, slow cooking, air frying, and pressure cooking are additional methods that are acceptable; just don’t smother them in cheese, sour cream, or butter. You should also avoid frying them as there are zero health benefits to this but a whole lot of problems. Adding a drizzle of olive oil and a dash of salt and pepper is all you need to enjoy potatoes as a healthy side. 

Want to get the maximum benefits from eating a potato? Leave the skin on as around half of the potato’s fiber and many of its nutrients come from the peel. Just make sure to wash the peels thoroughly before you start the cooking process.