Does your family enjoy potatoes? Yes, they do contain starch and sugar, but did you know Potatoes can be a healthy addition to the diet? It's what one does during or after cooking them that gives them a bad name. (read on for info regarding "Sweets", "Bakers", "Boilers" and those "in between".)
Affordable potato ideas can be found on our Potato Part One page here. For your convenience, we have also added a "comparison page" explaining the difference in all "those potato varieties" which become available seasonally. For lots of general information about potatoes, and the many ways of cooking them, check out the All About Potatoes website.
With over 80 varieties of potatoes commercially grown, how does one determine which potato is healthiest and best for certain recipes?
The CHEF website says,
Baking potatoes, which are starchy and usually have a tougher skin, are perfect for baking, mashing and frying. Some well-known names for "bakers" are Russets, Long Whites, Goldrush, Idaho, and Norkotah.
For recipe ideas, photos and uses of Baking Potatoes, please see our "Part One".
Available in an assortment of colorful shapes and sizes, Boiling potatoes sport smoother and thinner skins. They contain more moisture and sugar but are lower in starch, making them great for casseroles, salads, roasting, barbecuing, stews and soups because they will retain their shape. While they may be mashed, the results will produce a thick, textured dish. Some well-known names for "boilers" are Rounds, Reds, and Yellows.
According to CHEF website:
Let's do a quick comparison of White and Sweet Potatoes:
Sweet Potatoes are flavorful enough without adding sugar or butter. In fact, they are great baked in the oven, grilled or microwaved, and eaten with minimal-to-no seasoning. Baked "White" Potatoes are delicious with drizzled Olive Oil and some plain Greek Yogurt on top. Add chopped scallions or your favorite seasonings. Sweet Potato fries are a delicious way of sneaking in those antioxidants for your family.