We could go on and on about how sweet potatoes are healthy, but you've already heard that. The issue with these fleshy orange tubers is that some people will never learn to appreciate them, and when we cover them in butter and brown sugar to cover up the taste, we entirely forget the point of eating them in the first place.
It might be time to take another look at the reliable sources of potassium, calcium, and vitamin B6 that are the good ol' Yukon golds and russets for anyone who has attempted to make the switch but is finding it difficult to adjust (just to name a few). In actuality, the nutritional advantages of the common potato are greatly underestimated.
The potato has unjustly acquired a bad reputation due to the rising interest in meals that are low-carb or have a low glycemic index rating. But with a few minor adjustments, a traditional baked potato or, dare we say it, fries, may become a respectable side dish. These recipes serve as evidence.
Roasted potatoes and veggies with herbs
Nothing is more straightforward or delicious than roasted vegetables. Here, carrots, zucchini, and onion balance the starchiness of the potatoes to give this delectable side dish more colour, flavour, and nutrients. Even on the busiest evening, this veggie meal can be made easily with ingredients you already have on hand.
Baked French fries
French fries are a naturally fat-free snack; the only issue is that they are typically deep-fried, which adds a lot of calories and bad saturated fats. In this variation, an oven and a small amount of extra-virgin olive oil will replace the deep fryer that is filled with hazardous oil. Keep the skin on the potato because, according to a study, it provides roughly half the fibre of the whole potato. Additionally, fibre is a big health benefit since it promotes regularity, lowers cholesterol, and helps you maintain a healthy weight and blood sugar level.
baked fries/ Unsplash.com
When mashed, potatoes have a naturally creamy texture; butter or cream is not necessary. Although it can take a little longer, starting the potatoes in cold water allows them to cook more uniformly, which is essential for a lump-free mash. For the same reason, it's crucial to cut the potatoes evenly. Broccoli is used in this recipe to boost its nutritional value, adding folate, vitamin C, and vitamin K for very few calories. The pesto gives a powerful taste boost, but search for brands that prominently list a healthy unsaturated fat, such as olive oil, in the ingredients.
