Hello, my name is Judi and I am a potato sympathizer. Yes, potatoes are white and, yes, they are the latest on the popular press hit list of "bad" foods, but they are not totally devoid of benefits. In fact, they actually provide a few valuable nutrients: carbohydrates for energy, an excellent source of potassium, fiber, and B vitamins. If we could eat them raw, they would be an excellent source of Vitamin C but that vitamin is lost in the heating process
I am currently over my ideal body weight. If potatoes have contributed, it has come in the form of the chip and the fry, neither of which have much nutritional value. Are there more nutritious foods available? Yes. Do diabetics have to test how their blood sugars react to this food and adjust the amount eaten accordingly? Yes. Can they still be included in one's meal plan? Yes, I believe one can.
That said, I can't think of an easier, faster, and better complement to the roasted chicken and steamed green beans I had tonight. Preparing the potatoes as recommended provided the perfect texture, firm and tender. And, notice the recipe serves three so I will have leftovers!
Dill Fingerling Potatoes
Recipe, Barefoot Contessa
- 2 tablespoons unsalted butter
- 1 1/4 pounds fingerling potatoes, rinsed but not peeled
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons chopped fresh dill
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.