Currently a hot discussion about the value of potatoes in the diets of children suggests that potatoes are much to blame for producing fat kids.

As far as I know from researching nutrition for my cookbooks, newspaper and magazine articles, potatoes are good for us. It’s the butter, sour cream and rivers of saturated-fat gravy poured on top that makes them highly caloric, not to mention the oil they’re often fried in.

Of course, that old Greek advice of everything in moderation is worth keeping in mind.

Here’s a tip: Because most of a potato’s nutrients are just under the skin, bake it and substitute low-fat yogurt for sour cream, sprinkle with a little sea salt, some freshly ground black pepper and — in the spring or grown in a flower pot on the windowsill all winter — chopped chives. Yummy! And don’t forget to eat the skin!

Jean Ann Pollard, author

“The New Maine Cooking”

Winslow

Copy the Story Link