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This month, russet potatoes from our northern neighbor, Idaho, are peak of season! As long as you don’t deep fat fry them (like chips and fries), potatoes are a nutrition powerhouse. Pick some up today to enjoy a dose of nutrition and seasonal flavor. Looking for spud inspiration? Here are Harmons dietitians favorite ways to enjoy potatoes:
We pay attention to portion size. Potatoes are a vegetable, but consider them the starch/grain serving for your meal. Limit starchy foods to about ¼ of your plate, and balance it with a ¼ plate lean protein, and ½ plate non-starchy vegetables.
Wash and scrub potatoes well, but keep the skin on! This is where many of the nutrients (especially the fiber) are found.
Try oven-baked “fries”—preheat your oven to 425 degrees F, cut potatoes in half lengthwise, then cut halves into 4 slices. Toss with oil to coat, season with salt, pepper and other spices of choice, and cook about 30-35 minutes, or until potatoes are golden and tender.
Add diced potatoes to broth-based soups. Use an immersion blender to blend the potatoes and make your soup “creamy” without the extra fat and calories of cream.
Dinner in a flash: Microwave bake a potato by scrubbing, poking with a fork, and microwaving for 7-10 minutes depending on size. Top with salsa, 1 ounce of shredded cheddar, and a dollop of plain Greek yogurt.