This week’s recipe features the much-maligned potato. Potatoes can be prepared in many ways, including boiled, baked and steamed. However, frying potatoes will dramatically increase their calorie content. Instead, try this recipe.
Potatoes are delicious, versatile and easy to add to your diet. One medium Russet baked potato, including skin, provides 161 calories, 3.8 grams fiber, 28% of the RDI for Vitamin C, and 26% of the RDI for Potassium.
A potato’s preparation method is what makes it a healthy or unhealthy choice. Potatoes are not the enemy! How we eat them is the problem. Make sure to keep the skin on the potato, to ensure you receive the maximum amount of nutrients.
While many of us eat veggies, like spinach and broccoli, in their natural state, we eat most of our potatoes processed or fried as chips and French fries. Even our baked or boiled potatoes are often peeled, mashed with sticks of butter or cream, and loaded with fatty toppings like bacon and sour cream.
All in all, potatoes are a great addition to your diet when prepared in a healthy manner and in moderation.
Herbed Baby Potatoes
1 ½ pounds unpeeled small red potatoes, washed and quartered
2 T. olive oil
Olive oil flavored cooking spray
2 T. minced fresh parsley
1 T. chopped fresh oregano or 1 tsp. dried oregano
½ tsp paprika
½ tsp garlic powder
Pepper to taste
Preheat oven to 400 degrees. In a medium bowl, toss the potatoes with the olive oil and then add the herbs and spices. Spray a sheet pan with the cooking spray and spread the potato mixture onto the pan. Bake for approximately 30 minutes, until browned and fork-tender. Serves 6.
This weekly column is a collaboration between Linton Farmers Market coordinators and Greene County General Hospital. GCGH Clinical Dietitian/Clinical Health Coach Lisa Berns authored the column. Contact Market Manager Mark Stacy at firstname.lastname@example.org or visit lintonfarmersmarket.com for more information.