Friday, July 9, 2010

Blue potatoes

It's sad that in today's world, most people know potatoes as french fries. Potatoes are actually a low calorie food, but most people eat them fried. Potatoes are high in vitamin C, fiber, magnesium, copper, vitamin B6 and potassium. Most of these vitamins and minerals are found in the potato's skin. Potatoes have high amounts of phytonutrients that promote antioxidant activity. They contain a good amount of protein—like corn and brown rice–and contain an essential amino acid, lysine.

I picked up some red and blue potatoes at the farmer's market yesterday. I asked Ben, the farmer, what was different about the blue potatoes. He said they were less starchy and a little sweeter. He was right. They weren't as sweet as sweet potatoes or as starchy as russet potatoes. I decided to roast them with olive oil, salt, pepper, and fresh rosemary. This would make a delicious side to a summer meal of roasted veggies and a portobello burger.

Murray, 2005, p. 225

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