By Matthew Thompson, Associate Food Editor for EatingWell Magazine
Oh potatoes, I can't stay mad at you! No matter how many people want to badmouth you for your carbs, your habit of sopping up oil as French fries, your high ranking on the glycemic index (which measures how quickly different foods raise your blood sugar), I keep coming back.
And who can blame me? Despite peoples' knee-jerk reactions to this tasty tuber, it actually fits perfectly into a healthy eating plan. It offers plenty of immunity-boosting vitamin C, blood pressure-lowering potassium and fiber. And unless you're eating an absolutely plain potato all by itself, its GI value doesn't matter. (It's also worth noting that the glycemic index is an imperfect and controversial scale.) A high-GI potato becomes a low-GI meal if you simply add a little olive oil, because the added fat helps slow the absorption of the potato's carbohydrates.
The other thing I love about potatoes is how many ways there are toRead More »from How to Make Perfect Potatoes 5 Ways