Why Potato

Most kids of this generation associate potatoes with snacks loaded with fat and sodium with little or no nutritional value. In truth, that’s the way some adults like them. But the truth of the matter is, despite the bad press, potatoes are really good for you. They’re filling, moderate to low in calories, low fat and good way to make sure you are getting all the nutrition you need. It’s really the way it is prepared that makes it good or bad for you.

There is nothing at all “lowly” about the potato nutrition-wise. Potatoes per se are not fattening at all when cooked the right way.

Did you know that a raw potato is packed with vitamin C? But since we don’t eat it raw, this vitamin is depleted in the cooking process. A serving of baked potato is good for your heart because this meal provides 20% of the daily needed amount of vitamin B6. Potatoes are high in potassium and a good source of iron and copper. This root crop is really good for your heart as it promotes normal blood-pressure levels.

There are different ways to prepare potatoes. Some are healthy, some not so healthy. You be the judge.

Boil them. Do not peel off the skin and boil them whole or in pieces. It takes about 30 to 40 minutes if whole and 20 to 25 minutes if cut up.

Mix with parsley. Add ¼ cup butter to boiled cut potatoes and mix in ¼ cup minced parsley.

Cream them. Boil the potatoes and mix them up with thin or medium thick white sauce. Measure at least 1 cup sauce for every 4 medium sized potatoes.

"I came across the web site for this book during my quest to find a diet for people with fibromyalgia (which I have). I found the web site to be the most imformative and best of it's kind. Thus, I assumed the book would be the same. IT WAS AND IS WONDERFUL. This is not a book you read from cover-to-cover. It's one that you pick up, open, and read - one item at a time - to expand your knowledge a specific item. For each item you find all the nutritional information you could ever want, plus a recipe (or two or three) using that item. This book is so GOOD that I recommended it to my reflexologist/aromatherapist and both of my massage therapists. The value you receive is amazing as well. Buy this book and change your life!"

Broil them. Slice cooked potatoes lengthwise in approximately ¼ inch thick pieces. Sprinkle with salt and pepper and drizzle with melted butter. Broil until golden brown.

Serve as Cottage Fries. In a skillet oiled generously, heap slices of boiled potatoes. Add salt and pepper and cook slowly until crispy. Flip over when necessary.

Serve as Lyonnaise. Same as cottage fries except add sautéed onion slices before frying.

Serve as Potatoes Anna. In 2 tbsp. of butter melted in a skillet place 2 or 3 layers of thinly sliced or grated raw potatoes. Dot with butter and sprinkle each layer with salt and pepper. For 15 minutes cook in low heat with the cover on. Remove cover and cook until tender and crispy.

Serve as French Fries. Immerse strips of raw potatoes in cold water for 15 minutes. Remove from water and dry as much as you can. Fry in oil deep enough so that the potatoes are completely submerged. Do not overcrowd the pan. Fry until golden brown. To make fries crispier, half cook them then let cool completely, then fry them again until golden brown.

Mash them. Boil potatoes whole. Let cool in cold water so that removal of the skin is easier. Remove skin and mash them with a fork or any mashing utensil. Add milk, butter, salt and pepper. For creamier texture, add a lot of milk and butter.