Potatoes are one of those foods many cut from their diet as we head towards beach season: perceived as highly starchy, calorific carbs, the humble potato has had quite a bad press in recent times. The truth is very different! Any potato smothered in butter or eaten in large quantities is, of course, going to lead to weight gain. The season’s new potatoes, though, make a body (and weight) friendly part of nutritious eating. Cook with the skins on to preserve nutrients, as many are just under the skin.
Cutting the potatoes makes them go further, and the addition of healthy fats increase the anti-inflammatory, heart-healthy and brain-boosting qualities of this simple dish. Tomatoes and chives both offer significant nutrients, and new potatoes themselves partner this with their own essential vitamins, minerals and antioxidants. Particularly high in vitamin C, A, K, B vitamins, folate, potassium, iron, phosphorus, copper, chromium, magnesium and calcium, new potatoes are true stars of energy release, cardiovascular and immune support, plus a real mood food. Even better, they boast a range of antioxidant flavonoids, carotenoids, and kukoamine compounds which research has shown may prevent hypertension, heart disease and cancer.
So, hot or cold, give these little nutritious nuggets a place on your healthy plate. Make the most of the wild garlic when it springs up in the woods, and use instead of chives for a wonderful kick!
Grilled Potatoes with Chive (or Wild Garlic) Dressing
450g salad/new potatoes
1/2 tbsp cider vinegar
3 tbsp extra virgin olive oil/rapeseed oil
1 1/2 tbsp chopped chives or wild garlic
10 chive or wild garlic flowers
2-3 tomatoes on the vine
Boil (or steam) the potatoes in lightly salted water for 10 minutes, or until just tender. Make the dressing by whisking the vinegar with 2 tbsp of the oil, then whisk in the chives/wild garlic and flowers. Drain the potatoes and cut in half horizontally if small, or cut into thick slices. Season, oil the cut sides with the remaining oil, and place cut side down on a heated griddle or frying pan. Cook until golden, then turn to briefly cook the other sides. Place in a bowl and coat with the dressing. Serve hot as part of a meal, or cold as an alternative potato salad. Enjoy!
photo anankkml at freedigitalphotos