Maybe it’s a regional thing, but there are potatoes everywhere here. Diced and roasted, baked, mashed, hashed, flavored in myriad ways (steamed, smothered, covered, diced, chunked, capped, peppered, topped) …
Irish-ancestry mom made potato salad in the summer time: boiled potato chunks, red onions, celery, boiled egg, sour cream, mayonnaise, and red wine vinegar.
> If you’re worried about all those carbs, don’t be.
No, do be worried. All the starchy carbs are precisely why everyone is fat as hell now. It’s literally math, these things can be calculated and measured.
Boiled new potatoes. Use 150-200 g per person. Place in a saucepan, and pour just-boiled water on top to well cover them. (I always tip a bit of salt in, but I think it's just superstition on my part.) Apply max heat with your gas hob to bring back to a boil, then put a lid on, and simmer on min heat for 20-25 minutes.
Test for doneness by eye (if the skin has broken, they're probably done - possibly even slightly overdone, but it won't be a huge problem) and fork (when done, the fork will easily go in, with consistent minimal resistance, but actually they're typically ok to eat after 25 minutes even if they don't quite pass the fork test).
Serve immediately. Or allow to cool and eat later. Or then put in the fridge once cooled and eat cold even later. But whatever you do, don't add anything else (salt, butter, other seasoning, etc.) until you've eaten at least one without.
Any way that doesn't involve a boatload of oils is fine, I'm sure.
One of the things I'm surprised they didn't mention is cooling. Cooling converts the starch in rice, potatoes, and pasta into resistant starch (and it stays resistant when you reheat it because nobody really likes eating cold potatoes). Starch normally gets processed by the small intestine into glucose but resistant starch is digested in the large intestine, so glucose levels don't spike. There are a number of other benefits described in the articles below:
They’re not bad, it just depends on how much you process them. Oven baked fries for instance, are not far removed from normal oven roasted potatoes. Par boiling and then deep frying them in fats will release more nutrients than you would get from a normal baker. Slicing paper thin and perfectly frying is an industrial process that most people can’t replicate at home.
I honestly think home cooked potatoes are going to be perfectly fine in most ways.
>Slicing paper thin and perfectly frying is an industrial process that most people can’t replicate at home.
It's baffling how for some people, the only way they can explain why chips are unhealthy is "industrial process", when the explanation is pretty obvious: thin slices means more surface area, which means more oil absorption and burnt bits. If you replicated the thiness at home somehow (which isn't hard if you have a mandolin), it'll be equally as unhealthy, maybe more if you factor in that your temperature control wouldn't be as precise.
Why would industrially or restaurant made ones be any nutritionally worse? Processing is processing no matter who does it and processing does not automatically make something less healthy or raw meat would be healthier than cooked.
So who’s not potatoing on the regular?