Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."
-Fernand Point, 20th century French chef

The refrigerator light goes on...

If you are in a hurry wrap the potatoes in a paper towel and cook on high in microwave for 3 minutes instead of boiling them.

Potatoes

There are four basic types of potatoes – long white, russet, round red and round white.  

The first two of these are similar in that they contain higher amounts of starch, with a low moisture content.  The russet potato is rounder and has a brownish skin with a lot of eyes.  In contrast, the long white is longer (hence the name) and has a thin, grayer skin.  

Because of the lower moisture content, these are great potatoes for baking.  There are small, long white potatoes about the size of a finger, appropriately named fingerling potatoes.  These are one of my favorites for roasting.  

Round potatoes include the round white and the round red (sometimes called new potatoes).  They are also called boiling potatoes and have a higher moisture content and a waxy texture.  They are great for boiling, but I like these best for roasting.  Round potatoes make the best mashed potatoes.  Yukon Golds are a variety of round red and make the perfect mashed potatoes, having a richer flavor than their cousins.  

There’s not any significant nutritional difference between potato types.  

4 ounces boiled potato = 99 calories, <1g fat, 0g sat fat, 0g mono fat, 2g protein, 23g carbohydrates, 4mg sodium, 0mg cholesterol