Potato guide changes how we think about fries

New guidance shows how cooking methods change the health impact of potatoes and challenges common myths.

Hold the fries The good and bad potato guide

A BMJ study linked three weekly servings of chips to a 20 percent higher risk of developing type 2 diabetes. By contrast, people who ate boiled, baked or mashed potatoes at the same rate showed only a 4 percent increased risk. The difference comes from how potatoes are cooked and what they are eaten with, not the potato itself.

Nutrition experts say potatoes are nutrient rich, especially with skins on. Boiling and steaming preserve more vitamins, while roasting and frying add fat and calories depending on the oil used. The guide also notes that leftovers cooled after cooking develop resistant starch, which can help with blood sugar control and satiety. It cautions readers to choose heart healthy oils and balance meals with protein and vegetables.

The piece reframes potatoes as a flexible food rather than a villain. It points to a correlation between high fat frying and health risks, while gentler methods are linked to smaller changes in risk. It is important to remember that observational studies do not prove causation and should be read with caution.

The article reflects a broader shift toward cooking techniques that preserve nutrients and promote fullness. By advising readers to keep skins on, choose olive oil and pair potatoes with protein, the piece aligns with ongoing nutrition messaging that small daily choices matter more than a single ingredient.

Highlights

The humble potato remains on the table when cooking choices stay thoughtful.