[Photo courtesy of Timothy Baran]
That rate, however, is slowed if the potato is boiled or roasted and eaten with foods that are lower (less than 55) on the glycemic scale, lettuce for instance and many types of vegetables, such as those in the cabbage family (including broccoli, chard, kale and other greens).
If you like potatoes and want to continue them in your diet, prepare them with the skin (for added fiber), cube them (boil first to to shorten cooking time) and then saute them in a pan with non-stick spray )or a tiny amount or olive oil) along with some vegetables: onions, garlic, tomatoes and/or peppers.
However, don't eat potatoes that have turned soft and sprouted and don't eat the skin if its tinged green. Potatoes that have sprouted or have a green tinge may contain higher amounts of solanine, which can cause stomach cramps.
If you do boil potatoes, leave them whole to minimize the loss of vitamin C. To conserve the most nutrients, baking, steaming and microwaving are the best methods.