Being a regular exerciser, I've found that it's hard to achieve peak performance on a low- carbohydrate diet, which is why I've made potatoes a staple in my meal plans. When boiled, baked, or eaten alone, potatoes are a fat-free food containing more potassium than a banana (13% of daily value). They also have 30% of your daily value of vitamin C and contain vitamin B6, magnesium and dietary fiber. Potatoes are also energy-packed, and provide electrolytes that aid in muscle, cardiovascular and nervous system function.
The key to consuming potatoes to fuel your active lifestyle is knowing how to prepare them. When cooking you get the most nutritional value if you leave the skin on. A healthy way to enjoy potatoes is to bake them. Pairing the baked spuds with your favorite protein, such as chicken, tuna, beans or Greek yogurt allows the carbohydrates to be broken down slowly making you feel more energized, for a longer period of time.
With so many varieties including: Russets, reds, yellows, whites, purples, fingerlings, and petites, it is easy to keep meals interesting. And since they are cost effective and can be served at any meal they shouldn't be overlooked. Everything in moderation is key and that includes one of my favorite carbs, potatoes.
For more information on how potatoes can power your performance visit: www.potatogoodness.com/performance.
Roasted Potatoes with Garlic
(adapted from Mario Batali)
3 large yellow potatoes
4 cloves garlic, in paper
1 bunch rosemary
1/4 cup extra virgin olive oil
Bring 4 quarts water to boil. Preheat oven to 425 degrees F.
Cut potatoes into 1 inch cubes and blanch for 2 minutes in boiling water. Remove and drain. Place in a bowl and add garlic, rosemary and olive oil. Stir to combine. Season with salt and fresh pepper and place on a roasting pan. Bake in the oven for 30 to 40 minutes, until golden brown. Remove and serve immediately.
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