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Time of India
17 hours ago
- General
- Time of India
National Potato Day: The seriously misunderstood carb that might help you in weight loss, here's how
Whether you're mashing it up in a bowl and parking yourself on a comfortable couch, potatoes have been on the receiving end of bad press since as far as we can remember, especially since we took the 'diet culture' and 'carb awareness' too far. But even the so-called 'bad' vegetables deserve some limelight on their own day! It's National Potato Day on August 19, and on this day, let's debunk the myth that claims that potatoes are plain carbs that only add pounds to our bodies! National Potato Day Every year on August 19, we celebrate National Potato Day, a fun nod to one of the world's most beloved, versatile, yet misunderstood tubers. This humble tuber has powered civilizations, from ancient Peruvian farmers to modern athletes, and packs a surprising nutritional punch. As legend has it, potatoes were first cultivated between 5000 and 8000 BC in what is now southern Peru and northwest Bolivia. After the Spanish brought them to Europe in the 16th century, these humble tubers eventually became a global staple for good reason In France, the agronomist Antoine-Augustin Parmentier famously promoted potatoes as a nutritious food during the late 1700s. He used clever publicity, like hosting fancy dinners and encouraging 'theft' from a guarded potato patch, to convince people to embrace them. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like The 5 Books Warren Buffett Recommends You To Read in 2025 Blinkist: Warren Buffett's Reading List Undo In 2008, the United Nations declared it the International Year of the Potato to highlight the crop's critical role in global food security and nutrition. Closer to home, National Potato Day is celebrated every August 19, offering a moment to appreciate the spud through tasty dishes and fun potato-based festivities. Across centuries and cultures, from the Andes to your dinner plate, potatoes have been a go-to for energy, comfort, and nourishment. Low in calories, high in nutrients, and wonderfully filling, potatoes can actually support healthy weight control when prepared right. Potatoes get a bad rap as a 'plain carb', but dig a little deeper and you'll find they're packed with nutrients, fiber, and even weight-loss perks. Potatoes: The nutrient-rich carb we've misjudged Despite being lumped in with diet villains, potatoes are far from empty calories. They bring fiber, vitamins, and minerals to the table. For example, 100 g of boiled potato (with skin), according to UCL Davis Health , offers about 87 kcal, mostly from water and carbs, plus vitamin C, vitamin B6, pantothenic acid, and potassium. More fascinating, colored potato varieties, like purple or red, deliver powerful antioxidants similar to berries. And their skin adds fiber that helps digestion and gut health. But can potatoes help in weight loss? Turns out, it does. Here's how the potato surprises many: yes, they can support weight control when prepared smartly. Nutrient density and satiety: Potatoes are often viewed as empty carbs, but they're packed with vitamin C, B6, potassium, magnesium, and even small amounts of iron and folate. They're also very filling, ranking highly on the satiety index , meaning they help curb hunger and reduce snacking. Resistant starch for gut health and fullness: There's resistant starch (a fiber-like compound that feeds beneficial gut bacteria and promotes fullness) in cooked and even more in cooled potatoes. This form of starch resists digestion, fuels good gut bacteria , helps regulate appetite, and even reduces calorie absorption and supports blood sugar balance. What research tells us A study by the Pennington Biomedical Research Center found that people who replaced some meat with potatoes did not worsen blood sugar levels and, in fact, lost weight. In an 8-week controlled study with individuals who had insulin resistance, a low-energy-density diet including potatoes led to a 5.6% weight loss, comparable to a bean-based diet. Smart ways to consume potatoes: Preparation matters According to research, people can eat potatoes and still lose weight, as long as the preparation is healthy. As health experts point out, it's not the potato itself but how it's cooked. Fried or loaded versions, like fries or chips, are calorie traps. In contrast, boiled or baked potatoes (with skins) are low in calories, filling, and supportive of weight management. A Harvard study found that replacing potatoes with whole grains can lower the risk of type 2 diabetes, but baked or boiled spuds in moderation still fit a healthy diet. So, how to make potatoes in a healthy and smart way? Cook with the skin on: It retains up to 90% more vitamin C and B-vitamins than peeled potatoes. Cool before eating: Chilled potatoes, like in salads, boost resistant starch for better digestion and satiety. Avoid fatty toppings: Skip butter, cheese, and bacon; pick herbs, spices, or yogurt instead. Make them the star of a balanced meal: Pair with protein and veggies for a full, nutrient-rich plate. Try veggie mash-ups: Mix with cauliflower or leafy greens to bulk up fiber and lower calories. Potatoes may be the most misunderstood carb in the kitchen, but with a different and smarter approach, they might have a better and healthier reputation in no time. As we mark National Potato Day, it's worth honoring this humble spud for its rich history, cultural impact, and surprising health perks! Dig in, celebrate creativity, and give this classic crop its well-deserved shine. Enjoy the meal, but mindfully! How black coffee can help you lose weight!
Forbes
12-08-2025
- Entertainment
- Forbes
15 Delicious And Creative Ways To Enjoy Potatoes
Potatoes are incredibly versatile. We can enjoy them baked, fried, mashed – and that's just the beginning. National Potato Day is celebrated on August 19, and while the traditional cheese fries or garlic mashed potatoes are always very welcome, there's some really creative and delicious ways to honor and appreciate the almighty potato as you never have before. Potato Chip Omelette A stunning dish at Cathédrale Restaurant in New York City, it's an omelet that is topped with crème fraîche, Kaluga caviar, and, of course, house-made potato chips. Duck Fat Fries At Bourbon Steak at the Fairmont Scottsdale Princess, a specially seasoned trio of fries, fried in duck fat for the ultimate indulgence. The trio is rotated often, with recent options including KC BBQ flavored, carne asada flavored, popcorn flavored, and more. 'We are pleased to present our signature duck fat fries, which are served immediately upon arrival, and is a signature Michael Mina offering. Our current selection features three delightful options: salt and vinegar accompanied by a garden vegetable dip, freshly chopped garlic and herbs paired with pickled ketchup, and spicy Cajun fries served with yuzu blue cheese aioli,' said Andrew McLaughlin, General Manager of Bourbon Steak. Papa a la Huancaina At KANTU RESTAURANT in Forest Hills, New York, a Peruvian specialty that combines two beloved ingredients – potatoes and cheese – in a delightful way. 'When we created the menu at Kantu we were sure to include the beloved appetizer of Papa a la Huancaina. This dish originates from the Peruvian region of Huancayo and really uses the boiled, cold slices of potato as a base for a creamy spice sauce of aji cheese sauce and hard boiled eggs, both of which are crowd pleasers for either lunch or dinner. It is cool enough to serve in summer time but also hearty enough for winter meals," said owner Renzo Chumeuica. Crazy Fried Potatoes At Hudson Local, NYC, the Crazy Fried Potatoes are crunchy triple-fried russet potato wedges layered with chive aioli and 12-month aged Comté cheese. The first two low-temperature fries give the potato wedges a buttery, flaky interior, and right before the final high-temperature fry the potatoes are crushed by hand to create plenty of crispy layers for the ultimate crunchy experience. The dish is then broiled to melt the Comté cheese and garnished with fresh chives. Executive Chef Samuel-Drake Jones says: 'The dish is inspired by the crazy fries I'd make during my time as a line cook, when I would make end-of-night snacks with leftover French fries and various mise (ingredients), with sauces and cheeses all layered in between. A glorious celebration of the potato, it's a simple yet luxurious indulgence and works great as a snack, side or appetizer!' Pommes Soufflé At Dock's Oyster House in Atlantic City, New Jersey, the Pommes Soufflé is an elevated version of a french fry, that is crispy on the outside and completely hollow on the inside. 'Early in my career in Atlantic City, a French chef taught me to make Pommes Soufflé. The potato is sliced ⅛ of an inch thick then fried for 6 to 7 minutes and allowed to cool. The slices are fried again in a hotter oil which causes them to instantly puff. They can be tricky and require some patience, but the result is a perfectly crisped exterior magically filled with air. A touch of sea salt and you're in potato heaven," said Chef Stephan Johnson. Potato Rösti At Forsythia in Philadelphia, Potato Rösti is a concept similar to hash brown, but elevated in a way that only the French could do. 'A standout on our brunch menu, the potato rösti is a sophisticated French take on the hash brown. Meticulously prepared using modernized French culinary techniques, our rösti is beloved for its delicately crisp and crunchy, golden exterior that opens to a light, fluffy and tender interior. Our potato rösti serves as the base of the citrus-cured salmon benedict and is also available as the perfect side dish," said Chef Chris Kearse, Proprietor and Chef at Forsythia. Monop Potato At Papi Steak Las Vegas and Papi Steak Miami, inspired by DJ and artist, Alec Monopoly, the Monop Potato is a decadent baked potato topped with Siberian caviar and crème fraîche. "At Papi Steak, we love a decadent twist on a classic. The Monop Potato, elevates a timeless comfort dish into Papi Steak's signature indulgence, crisp, creamy and crowned with caviar," said David 'Papi' Einhorn. Za'atar Steak Fries At Leonetta in New York City, Za'atar Steak Fries with feta and harissa ketchup. Ed Cotton, chef and co-owner, says: 'Leonetta's super popular za'atar steak fries are a take or inspired on traditional Greek fries. We combine the classic steak fry (potato wedges) and pair it with lots of za'atar and a generous shower of feta cheese over the top of the warm crispy potato wedges. As soon as the potatoes come out of the fryer they are tossed in a lot of za'atar. The flavors of the za'atar open right up as soon as it hits the warm exterior of the potato. The crispy exterior with the fluffy potato center combined with the salty feta cheese & za'atar seasoning make this steak fry very unique and flavor forward steak fry. We pair the steak fry with a classic ketchup that has been studded with harissa paste. It definitely has a bit of zip to it that gives you that familiarity of potatoes and ketchup but with fun flavors.' Frites Street Caviar Fries Via Frites Street in Phoenix, Arizona, Frites Street 3/4 Inch french fries, with Roe caviar. 'We love caviar so damn much that we literally swiped right on Roa Caviar on Instagram. We shot them a message, became best friends, and then gratuitously slathered our thick-cut fries with their sustainable Sturgeon roe from California. What's not to love?' said Gabe Williams, Frites Street Director of Marketing. Caviar Tots At Breva Brighton Beach in New York City, Food Network alum Executive Chef Travis McGinty crafted the indulgent Caviar Tots to infuse classic American comfort with a nod to Europe's bustling neighborhood brasseries. The shareable dish is made with yukon gold potato, crème fraîche and topped with caviar and a squeeze of lemon. 'Our Caviar Tots are a small luxury. In one bite, you get something that's crisp, creamy and rich: Yukon Gold potatoes, crème fraîche and caviar. Our guests want something that feels indulgent without being an over-the-top portion, and these single bites deliver that experience: elegant, but still fun," said Executive Chef Travis McGinty. Flautas de Pollo Pintadas At Papatzul in New York City, the fresh tortillas are made in-house from nixtamal masa and stuffed with shredded chicken and mashed potatoes, then fried until golden and crisp. The flautas are topped with guajillo salsa, crema, avocado sauce, and queso fresco. 'In many Mexican households, mashed potatoes are a way to stretch a meal and add comfort. Potatoes are humble, familiar, and filling. These flautas are a comforting nod to my mother's home cooking," said Thierry Amezcua, Owner and Executive Chef. Potato Chip Salad At Stretch Pizza in New York City, a bright, textural salad featuring frisée, ruby watercress, and a mix of fresh herbs, finished with a layer of salty, crunchy potato chips. The balance of bitter greens and savory chips makes it a playful and approachable take on a classic. 'There's a farmer at the Union Square farmers market, and we buy his kettle chips, and we toss them with vinegar powder and citric acid. It's a clever and fun new approach to one of America's favorite foods," said Wylie Dufresne, Co-Owner and Chef at Stretch Pizza. Twice-Baked Potato At Carne Mare, with locations in Nashville and New York City, the Twice-Baked Potato is the perfect complement to any steak, but can also stand on its own. The classic side is topped with melted fontina and truffle shavings for a savory experience. 'Super decadent and rich in flavor, our Twice-Baked Potato is more than a simple side,' said James Beard Award-Winning Chef Andrew Carmellini. 'This dish echoes the classic but still unexpected chophouse experience guests will find from a night out with us at Carne.' Lomo Saltado At Kansha in New York City, served at Kansha, a Japanese-Peruvian restaurant on the Upper East Side, Lomo Saltado is a bold and flavorful Peruvian stir-fry with a unique twist. Tender striploin is stir-fried with red onion, tomato, and aji amarillo, and served with hearty chunks of crispy fried potatoes, instead of the conventional french fries–adding a satisfying contrast in texture. Presented sizzling in a hot skillet, it's a vibrant, comforting dish that reimagines the standard potato. 'It's a traditional dish from my home but the potatoes are starchy and fried until crispy and golden," said owner and Executive Chef Jorge Dionicio. Tableside Baked Potato Experience At Hemlock at the Inn at 500 in Boise, Idaho, Hemlock's Tableside Baked Potato Cart is a decadent celebration of Idaho's most iconic crop. Each oversized, hand-selected Idaho potato (the largest we can source) is presented tableside and dressed to your liking with a theatrical flair. Choose from lobster butter, truffle butter, or drawn butter; melted yellow cheese with Boursin or a Havarti-Gruyère blend; dry-aged bacon lardons and prime filet burnt ends from Hemlock's own aging cabinets; flame-melted shredded cheese; red onions, chives, crème fraîche, and a dramatic finish of crushed, beef tallow-fried Idaho potato chips. The result? Nearly three pounds of pure potato glory—crispy, creamy, cheesy, and utterly unforgettable. 'We knew if we were going to put a baked potato on the menu in Idaho, it had to be iconic. So we went all in—bigger, richer, louder. This isn't just a side dish—it's an event," said Scott Slater, Founder of Hemlock.
Newsweek
11-08-2025
- Business
- Newsweek
KFC Announces Menu Change Coming This Month
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. KFC will be bringing a new chicken option to its menu alongside its famous Potato Wedges later this month. As fast-food chains look to boost profits and bring more customers in, the fried chicken chain is bringing back the highly requested Potato Wedges as well as launching a brand-new Wings & Wedges bundle with 5 Hot & Spicy Wings. Prices and participation vary by restaurant. Why It Matters Many restaurant chains have turned to limited time offerings as a way to lure diners in and stay relevant amid surging food prices and heightened competition. The new KFC offering could help boost revenue for the brand, which competes with other top chicken chains like Chick-fil-A and Popeyes. What To Know Beginning on August 18, KFC customers will be able to order the Wings & Wedges bundle with 5 Hot & Spicy Wings and the famous Potato Wedges. The Potato Wedges are returning to the menu just in time for National Potato Day on August 19, but both items will only be available for a limited time. The Wings & Wedges Combo will feature KFC's Hot & Spicy Wings, which are marinated and double hand-breaded in KFC's signature Extra Crispy breading, alongside the wedges. The brand describes these as "crispy on the outside, deliciously fluffy on the inside, and perfectly seasoned" paired with KFC's Comeback Sauce. A spokesperson for KFC told Newsweek:"We've been hearing the fan pleas for years. Our food innovation and operations teams have been diligently testing back of house operations to find a way for our restaurant teams to accommodate preparing wedges, fries and our fried chicken, and make this return happen for fans. We tested earlier this year in Tampa and are thrilled to make this happen for wedges fans!" Other fast-food chains have introduced new items this month as well. While McDonald's is unveiling a lineup of new beverages, including cold coffees, fruity refreshers, and crafted sodas, in a smaller market test, Krispy Kreme is bringing back a wide selection of pumpkin spice items for the autumn. Dairy Queen also announced its Pumpkin Pie Blizzard's return as well as two new items—the Caramel Toffee Cookie Blizzard and the Maple Cookie Shake. The logo of KFC is seen on May 07 in Chongqing, China. The logo of KFC is seen on May 07 in Chongqing, People Are Saying Kevin Thompson, the CEO of 9i Capital Group and the host of the 9innings podcast, told Newsweek: "The goal is simple, get more foot traffic through the door and then sell higher-margin items once the customer is inside." He added: "KFC knows consumers are becoming more price-conscious as inflation squeezes wallets. This is a nod to rising prices and a way to attract customers who have less discretionary income to spend." Michael Ryan, a finance expert and the founder of told Newsweek: "I don't think this isn't about menu innovation. I just think KFC is watching McDonald's, Popeyes, and even grocery store rotisseries eat their lunch. KFC is essentially admitting their core offering isn't compelling enough anymore." Alex Beene, a financial literacy instructor for the University of Tennessee at Martin, told Newsweek: "Over the past few months, we've seen an ever-growing list of fast food chains eager to hop on the promotional price bandwagon in a bid to win back customers who have been preferring to save money by eating at home instead of dining out. KFC's latest Wings and Wedges deal is the latest attempt to see if more foot traffic and sales can be generated by a lower price meal."
