Nutrition and storage facts for potatoes:
The potato’s skin is richest in Potassium and Vitamin C. You’re stripping almost 50% when removing the skin of the potato!
Steaming or microwaving potatoes retain their micro-nutrients and antioxidants best
Coloured potatoes contain the most essential antioxidant including carotenoids which fight stress at a cellular level and slow the progression of cell degeneration caused by pro-inflammatory properties such as C-reactive protein (CRP).
Cook then cool your potatoes as the storage of cooked potatoes increases ‘resistant starch’, a type of fibre important for our gut health and bowel lining and also reduced the glycaemic index (GI) of the potatoes helping to reduce the spike in postprandial blood glucose levels.
4 ways to use potatoes!! Since spuds last a long time when stored in a cool place, they’re a very versatile staple ingredient to use and add “bulk” to meals!
1. A meal for the whole family and a way to increase your veg intake!
Check out our take on a shepherd’s pie!
2. A dish that can be prepared in bulk and then frozen in batches.
3. Something a little different for breakfast?
What about these sweet potato hash and eggs? Click here!
4. Twist on a potato salad?
Something a little healthier but still have the FLAVOUR and CREAMINESS?
Combine 180g tub Chobani plain yoghurt + 1 tbsp. Dijon mustard + 1 tbsp. lemon juice + 2 tbsp. chopped chives, some mint and cracked pepper until thick and creamy – mix through about 1-1.5kg cooked and cooled new potatoes! Resistant starch here we come!!!
5. Invest in an air fryer?
Then you can create delicious sweet potato chips!!