Potato power

[caption id="attachment_40657" align="alignright" width="250"] WINTER JACKET: Fill potato skins with cream cheese or plain Greek yoghurt[/caption]

READILY available, quick and easy to prepare, affordable and tasty, potatoes are a ground-breaking source of complex carbohydrate, low in sodium, naturally fat free and containing fibre, vitamins and minerals.

Potatoes also offer the highest amount of potassium per 100g compared to other vegetables and starchy foods. It is an important mineral for the proper functioning of all cells, tissues and organs in the human body.

Boiled, baked or mashed, they are easy to prepare, but why not try one of the following twists on the old favourites, as supplied by the Potato Board.

BABY POTATOES GLAZED WITH BALSAMIC VINEGAR:

Boil baby potatoes in salted water until soft when pierced with a sharp knife. Drain and toss with balsamic glaze and chopped spring onions as a tasty warm salad or serve as an accompaniment with grilled steak.

POTATO SKINS:

Microwave big potatoes on high for 8-10 minutes (prick with a fork first). Cut in half-length ways and scoop out the inside.

Drizzle the skins with olive oil and sea salt and bake on 200°C for 15-20 minutes or until crispy. Serve with a dollop low-fat cream cheese, adding herbs and black pepper to taste.

FINGERLING MAYO-FREE POTATO SALAD:

Wash but do not peel as many fingerling potatoes as needed. Boil in salted water until soft when pierced with a sharp knife.

Drain and toss with extra virgin olive oil, a splash of white balsamic vinegar and sea salt. Garnish with chopped herbs for a low-fat salad.