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We’re marching into April with lots of coverage of potatoes’ versatility and culinary appeal.
EatingWell: Sweet Potatoes vs. White Potatoes: Which Is Better for Blood Sugar?
Potatoes USA’s own Riley Peterson, Director of Nutrition, explains that “regular potatoes contain more resistant starch than sweet potatoes, which can help control blood sugar,” in this balanced look at white potatoes and sweet potatoes.
Tasting Table: This Tangy Addition Gives Frozen French Fries New Life
Tasting Table is out with an unusual tip: Bring a little briny flavor to your frozen fries by adding canned, store-bought sauerkraut (warmed on the stovetop first). You can even dehydrate and grind the sauerkraut to make a delicious seasoning powder for hot fries.
Allrecipes: ‘I Don’t Know’ Is Our Favorite, 5-Ingredient Answer to ‘What’s for Dinner?’
This recipe, aptly named “I Don’t Know,” can be a go-to when you just can’t decide what to feed your family. Described as “shepherd’s pie made simple,” it combines sliced potatoes, frozen mixed veggies, cream of mushroom soup, ground beef, and cheddar cheese into a “savory, satisfying dinner with minimal effort.”
Chowhound: How Martha Stewart Cuts Perfectly Uniform Fries (No Knife Skills Necessary)
Per the article, you don’t have to be “as perfect as Martha” to make the highest-quality fries at home. Stewart uses a mandoline slicer fitted with a French fry cutting blade to get perfectly uniform fries.
The Takeout: The Comforting Egg Dish Princess Diana Loved
Eggs Suzette is a dish with timeless style, like Princess Di, who requested it regularly for lunch. It consists of “a hollowed-out baked potato filled with sauteed spinach, crispy bacon, a poached egg, and a dash of hollandaise sauce, crowned by a pretty ring of mashed potatoes.”
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