Latest news with #Russet
Boston Globe
7 hours ago
- Business
- Boston Globe
These 14 items will be cheaper at Stop & Shop stores in Mass. starting this week
Stop & Shop focused the reductions on 'It's not like we're dropping the price on some obscure hot sauce — that wouldn't make a different for anybody,' Barr said. Advertisement Many produce items dropped in price, but Stop & Shop could not provide details, Barr said, because most fresh fruits and vegetables see frequent price fluctuations stemming from the commodities market. The Quincy-based retailer, an arm of European conglomerate Ahold Delhaize, started rolling out price cuts in stores in If you go to your local Stop & Shop in Eastern Massachusetts this week, here are 14 items that will be cheaper, according to the company. Häagen-Dazs ice cream The 14 oz. containers of Häagen-Dazs were $6.99 and are now $5.39. Ore Ida Frozen Potatoes 1-lb. bags of the frozen spuds were $5.29 and are now $4.99. Pasta sauce Prego alfredo pasta sauce (14.5 oz.) was $3.99 and is now $2.79. Advertisement Frozen waffles A 10-count box of Eggo frozen waffles was $3.59 and is now $3.39. Italian bread Stop & Shop Italian Bread (16 oz.) was $2.49 and will now be $1.79. Rotisserie chicken Stop & Shop rotisserie chicken (30 oz.) was $7.99 and is now $6.49. Potatoes Stop & Shop's 5-pound bag of Russet potatoes was $3.99 and is now $3.69. Chobani yogurt Single serve cups of Chobani non-fat yogurt were $1.79 and are now $1.49. Bacon A pound of Stop & Shop brand bacon was $6.99 and is now $6.49. Salad dressing A bottle of Ken's Salad Dressing (9 oz.) was $3.29 and is now $2.99. Chicken broth College Inn chicken broth (32 oz.) was $3.49 and is now $2.79. Shredded cheese Sargento shredded cheese (8 oz.) was $4.29 and is now $3.99. Pasta A pound of Stop & Shop brand pasta was $1.29 and is now $0.99. Stop & Shop ice cream A 48 oz. carton of Stop & Shop brand ice cream was $3.79 and is now $3.39. Claire Thornton can be reached at
Daily Mirror
07-07-2025
- General
- Daily Mirror
Chef's roast potato recipe uses 1 surprise ingredient for irresistible taste
A professional chef has shared a roast potato recipe that uses an 'unusual' ingredient to make them 'impossible to dislike' - and you only need a few ingredients to make them For a twist on the classic Sunday roast side, cooking whizz Poppy O'Toole has let slip her secret ingredient for the ultimate oven-roasted potatoes – Marmite. Despite the love-it-or-hate-it reputation of Marmite, Poppy assures that "you'll find common ground with these amazing spuds". She explains: "The addition of that sticky Marmite isn't overpowering in the slightest, it simply wraps the crispy golden potatoes in a deep, umami flavour that complements the subtle sweetness of a roastie. It's impossible to dislike these roast potatoes, and I ask even the most devout hater to give these a go." Choosing the right potato is key; varieties like King Edwards, Maris Piper, and Russet are top picks for their floury texture, which delivers that sought-after fluffy inside and crisp outside. Here's how you can achieve this culinary delight: Ingredients Four Maris Piper potatoes, peeled and cut into equal-sized chunks 100ml vegetable oil Plenty of salt to season One tablespoon of Marmite Method Start by getting your potatoes into cold salted water and bring to the boil. Boil for 10 to 15 minutes until falling off the tip of the knife. Don't overcook them as you want them to keep their shape. After boiling your chosen spuds, let them steam dry under a tea towel for 10 to 15 minutes to enhance their fluffiness, as per the Express. Crank up your oven to a fiery 240C/220C Fan/Gas Mark 9, get your oil sizzling in a baking tray, then give those tatties a vigorous toss to roughen them up before mixing in your Marmite and introducing them to the hot oil. Get those spuds sizzling for 20 minutes, then yank them out of the oven and dial the heat back to a toasty 200C/180C Fan/Gas Mark 6. Once the potatoes are ready, give them a good toss in the tray to fluff them up, mix with your Marmite and then carefully pour into the tray with all that lovely hot oil. Give those tatties a good tumble and sling them back in for another quarter of an hour. If you're mad about Marmite, now's your chance to slather on some more for that extra yeasty kick. Wait for them to turn "golden and crispy". Once they've reached peak crunch, whip them out, sprinkle a touch more salt for luck, and tuck in.
NDTV
19-06-2025
- Health
- NDTV
Are Potatoes Good Or Bad For Diabetics? An Expert Says This...
Potatoes are among the most widely consumed vegetables globally. They can also be cooked in a myriad of ways, making them super versatile. Whether you prefer them boiled, fried, roasted or baked - they taste delicious in all these forms. While potatoes are a go-to for many of us, some avoid them completely, thinking they're not healthy. Diabetics are especially particular, as they fear that eating potatoes can cause a spike in their blood sugar levels. But is this really true? Should you exclude the humble potato entirely from your diet? Recently, nutritionist Amita Gadre took to her Instagram page to reveal the truth and clear the confusion once and for all. Also Read: Diabetes Diet: 6 Diabetic-Friendly Sabzis You Can Make For A Hearty Lunch Can A Diabetic Eat Potatoes? So, now the question arises: can potatoes be a part of a diabetes diet? Amita explains that potatoes contain complex carbohydrates, but they primarily consist of starch, which gets digested quickly. Whether you enjoy them boiled, par-boiled, fried or in any other form, the starch in them breaks down rapidly, causing a spike in blood sugar levels. Due to this reason, she recommends diabetics avoid or limit their intake of potatoes. What's The Healthiest Way To Consume Potatoes? The healthiest way to enjoy potatoes is by baking, roasting, par-boiling or boiling them. These methods help preserve their nutrients and avoid adding unhealthy fats. However, this doesn't mean they won't cause any spikes in your blood sugar levels. According to the nutritionist, the basic nature of starch persists even if you use a healthy cooking method. To prevent spikes in blood sugar, she suggests pairing potatoes with vegetables or a source of protein. Check out the full video below: View this post on Instagram A post shared by Amita Gadre | Nutritionist (@amitagadre) Which Potatoes Are Best For Diabetes? The market is filled with different varieties of potatoes, and deciding which one is the best option for you can be tricky. For diabetics, sweet potatoes and waxy potatoes like Carisma and Nicola are considered better choices. They have a lower glycaemic index (GI) and contain less starch compared to white potatoes like Russet. How To Make Potatoes Insulin Resistant? To make potatoes more suitable for insulin resistance, opt for baking, boiling or roasting instead of frying, and pair potatoes with protein-rich foods or veggies to balance out carbs. Eating smaller portions and adding herbs and spices for flavour can also help manage carb intake and make potatoes a part of an insulin-resistant diet. Also Read: Diabetics can still enjoy potatoes by being smart about the type, amount and cooking method.
India.com
18-05-2025
- Lifestyle
- India.com
7 Steps To Make Perfect & Crispy French Fries For Weekend
Anaika Sohal May 18, 2025 Choose the right potatoes, they should be starchy potatoes like Russet or large Indian potatoes. Rinse, peel and slice it into uniform sticks to ensure even cooking. Now soak the sliced potatoes into cold water for almost 30 minutes, so that extra starch is removed. Then to avoid sogginess and splatter in oil, pat dry the fries completely. Now double fry the fries first on low flame and then let them cool later again at high flame until golden-brown and crispy. Immediately put them on the paper towel to remove excess oil from them. And then season it with salt and black pepper. Your tasty and crispy French fries are ready at home. Serve them with ketchup or cheese dip. Read Next Story
Hindustan Times
17-05-2025
- Health
- Hindustan Times
Doctor suggests 5 easy hacks to eat potatoes without spiking your blood sugar: Adding vinegar to cooling before eating
Potatoes have long been the enemy for people with diabetes or those trying not to spike their blood sugar levels. In a video shared on May 3, Dr Aryanna Amini, MD and a nutrition specialist, talked about five different ways you can eat them without spiking your blood sugar. Also Read | Fitness coach shares 3 anti-bloating and belly-slimming exercises that will release tension, reduce swelling According to Dr Amini, all carbohydrate-rich foods can raise your glucose level. However, there are a few hacks that can actually blunt and lower the effect and prevent glycemic spikes. She listed five ways one can enjoy potatoes as part of a balanced diet. Here are the hacks she listed: A post shared by Aryanna Amini, MD, MS, CAQSM, Dipl. of ABOM (@theskinnyonobesity) Dr Amini suggested choosing a variety of potatoes with a lower glycemic index, like waxy potatoes (fingerling) over Russet or Idaho varieties. She said that the fingerling potato has a glycemic index of 50-60, as compared to Russet, which has 80-110. Dr Amini said, 'How you prepare your potatoes matters! Boiling a potato actually lowers the glycemic index as compared to if you mash or bake it.' For example, she explained that baked Russet potatoes have a glycemic index of around 110, while boiled Russet potatoes have a glycemic index of around 80. Dr Amini suggested cooling the potatoes after boiling, as it lowers the spike even more. 'When you refrigerate white starches, some resistant starch can reform, making it harder to digest, resulting in lower glucose rises, and fewer calories and sugar absorbed, even if you reheat the potato,' she explained. A boiled and then cooled potato can lower the glycemic spike by 25-30 percent, Dr Amini explained. Adding fat and protein to your potato will also blunt the glycemic effect. For example, adding something like cheese can also lower glucose spikes. Dr Amini suggested adding vinegar (which contains acetic acid) to potatoes, which can lower the glucose and insulin spikes. Paired with the above refrigeration hack, adding 15–20 ml of vinegar before or in combination with chilled boiled potatoes decreases their glycemic index by up to 43 percent. Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
