By Kristen Hicks-Roof PhD, RD and Rayonna Hills BS
mail@floridanewsline.com
Potatoes are a vegetable that can be enjoyed in many ways. Potatoes are a great source of potassium, which is an electrolyte that aids in the workings of our muscles, heart, and nervous system. Potatoes are also a source of fiber, which is important in digestive health and will keep you full for a longer period of time. Potatoes are full of antioxidants that work to prevent diseases and vitamins (C and B6) that help your body develop and properly function. (https://health.ucdavis.edu/blog/good-food/potato-health-benefits-and-why-you-should-eat-more-spuds/2022/05)
There are many different varieties of potatoes, each of which bring unique health benefits, varieties include:
- Russet Potato: Brown skin and white flesh
- Yellow Potato: Yellow skin and yellow flesh
- Sweet Potato (yam): Brown skin and white or orange flesh
- Red Potato: Red skin and white flesh
- Yukon Gold: Brown skin and white flesh
- French Fingerling: Small, finger-shaped potatoes (many different color varieties)
- Purple Potato: Purplish-black skin and flesh
Just as you see all the different potato varieties, there are many different ways to prepare and cook potatoes that can support your health benefits that you get from the potato.
Some cooking methods for potatoes include:
- Mashed
- Pan roasted
- Baked
- Air fried
- Steamed
- Scalloped
- Grilled
- Boiled
Although each potato variety provides unique nutritional benefits, there are cooking methods that can reduce the need to use heavy quantities of oils, thus making the dish lower calorie. These include:
- Air frying or baking instead of deep frying
- Cooking with cooking spray instead of cooking oil
Exploring the different varieties, cooking methods, colors, and nutrients that potatoes can offer is a great way to figure out your favorites. There is always room to switch up your preference and make it fun — for example, make your plate colorful by switching to a red or purple majesty potato instead of a yellow or gold potato.
Kristen Hicks-Roof PhD, RDN, LDN, CLC, FAND is an assistant professor in the Department of Nutrition and Dietetics, Brooks College of Health, University of North Florida.
