ArcaMax

When you see the title of this article you might conjure up in your mind a vision of digging the tubers out of the ground.

And that would be incorrect.

Not many of us find ourselves picking potatoes out of the ground.

We choose our potatoes at the grocery store.

I call that picking potatoes.

Historically the “mother of all potatoes” is the russet. Those of us who adore potatoes can visualize (and practically taste in our heads) a baked russet potato cut open, fluffed up, dripping with butter and maybe even covered in shavings of grated cheddar cheese and sour cream. BIG YUM.

But did you know that innocent looking russet potato packs a whopping 67 grams of carbohydrates?

And who doesn’t eat the whole thing? They are hard to resist...

Read the full article at PlanZDiet.com

Fingerling Potatoes

Serves: 4, serving size 1/2 cup

The smaller the potato the less glycemic uptake it produces. That means your blood sugar doesn’t shoot up as fast or as far. That said, all potatoes do have a significant amount of carbs. Most would come in about 16 grams of carbs for one cup. So, I don’t eat them often and I certainly don’t eat a lot in one sitting. So be careful with these.

Ingredients:

Approximately 8 - 10 fingerling potatoes (those are the skinny, small ones that look like pudgy fingers).
2 Tbl of butter
1 Tbl of olive oil

Instructions:

Wash your fingerlings and cut them into coin-shaped discs. Put in a saute pan with enough water to cover. Bring to a boil. Cook on a low boil for approximately 10 to 15 minutes or until a knife cuts through easily. Drain and set aside to sit. (This is the point where you’d let them cool down and put in the fridge if you are going to work toward resistant carb status).

When you want to finish the potatoes, get out a large saute pan and add the oil and butter. By using a combo of oil and butter you won’t brown the butter like you would if you used butter alone. This keeps a nicer flavor.

Add the coin slices and saute on medium until they are brown on each side (5 to 10 minutes). You can flip them over as they cook so they get evenly browned. Dust with grated sea salt and maybe pepper and they are ready to serve.

Enjoy!
Cheers,
Zola