Potatoes have developed a bad reputation over the years. Some varieties have a high glycemic index, and they are usually shunned by those following a low carb diet. Personally, I think that potatoes can be part of a healthy diet, so long as you steer clear of French fries (so hard, I know) and keep the skin on when you cook them. Most of the potatoes nutrients are found in the skin.
If you are from BC you probably know about the mighty Pemberton potato. The Pemberton Valley, which is located north of Whistler, was designated a Seed Potato Control area in 1947, ensuring that the potatoes grown in this area remain virus free. More than 30 varieties of potato are grown in the region.
Potatoes are relatively easy to grow. New potatoes, which are harvested when the tuber is still young, are available in the early summer. Potatoes that are grown for storage, or use through the winter, are harvested in the fall.
Potatoes are still available at your local farmers market and you won’t have any trouble finding them at your larger chain store year-round. The Russet is best for baking or mashing, while yellow-fleshed varieties make the best ‘all-purpose’ potato. For variety in flavour and nutrient content, try red-skinned or purple-fleshed potatoes. Look for potatoes that are firm and avoid ones that have sprouts or a greenish-tint to their skins. At home, be sure to store potatoes in a cool, dry place.
What to Make with Potatoes
I love my potatoes boiled and drizzled with olive oil, salt, pepper and some rosemary. When prepared this way, they taste great cold the next day too! Here are a few of my favorite potato recipes.
- Warm Dijon Potato Salad with Green Beans
- Roasted Potatoes with Fresh Herbs
- Potato Hash with Spinach and Eggs
How do you like to eat your spuds?