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When I was a kid and we’d come back to the states, during sporting events one side of the family would jokingly lean into an Irish caricature about potatoes (a reason they/we came to the US a few generations prior) so in that spirit…
Not ME potatoes! They’ll cheer you up! /hands you a bottle of Luksusowa and jig-dances away singing “mash ‘em boil ‘em put ‘em in a stew…” /
Samwise: PO-TAY-TOES
You can also eat pasta
Penn Jilette, one of the magicians from the “Penn & Teller” duo, lost 100 libra pondo’s from eating nothing but potatoes. If you prepare potatoes correctly you can create resistent starch as well which is better for your blood sugar, so it really is a versatile vegetable. It has lots of potassium too.
I feel this deep in my soul.
No sorrow.
Only potato.
Such is life.
Diabetics run for your lives/insulin!!!
Cooking potatoes, then cooling them in the refrigerator for 24 hours converts some of the starches into resistant starches which are good for gut bugs, and don’t get made into sugars to raise one’s blood glucose.
Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review doi: 10.1111/1541-4337.12104
Can they then be reheated or are we doomed to eating cold potatoes if we want resistant starches?
Re-Heat no problem, resistant starches remain. Typically if the oven gets used for anything else, I also put in some 'tatoes, as well.
Have you never had cold potato salad on a hot summer’s day?
One of the most versatile vegetables and a staple. I always have fresh potatoes on hand.
I thought the right picture was garlic confit at first which I’m currently making. Was going to put in on ciabatta but now I’m thinking of doing something like potato skins but with provolone.
