A blog by ordinary people about living an extraordinary life
In our late fall share from Farmer Dave’s, Meghan and I are always excited to find purple potatoes. There is just something about them that have made them one of our favorite ingredients to cook with lately. Our usual method of cooking is to roast them along with some other varieties of potatoes, seasoned simply with salt and pepper and extra virgin olive oil, to make some oven fries (just bake at 475F on a baking sheet for about 15 minutes).
Well, come to find out, purple potatoes may also be very healthy for us. A study back in 2011 found that participants who ate purple potatoes for lunch and dinner for a month saw a reduction in their blood pressure. Having been diagnosed with high blood pressure myself, I am always looking for ways to help lower those numbers through diet and exercise. Potatoes of the purple variety contain high levels of polyphenol antioxidants, which are thought to reduce inflammation and play a protective role in many diseases.
In general, potatoes may be a healthier food than many of us thought. Take away the copious amounts of cream and butter added to mashed potatoes, and a baked potato with Greek yogurt is a hearty side dish. Instead of deep frying your potatoes (or picking them up at a fast food joint) consider slicing and roasting the potatoes, with the skin on, to make oven fries. If you have to have your mashed potato fix, add in some parsnips with the potatoes, and use milk in place of cream (I use coconut milk) and light sour cream instead of too much butter.