Potatoes can be part of a healthy diet when prepared simply.

Experts say whole potatoes contain fibre, vitamin C, potassium and other nutrients, and a recent study found potatoes provide different nutrients than whole grains. The article reports that frying (French fries) was linked to higher type 2 diabetes risk, while baked, boiled or mashed potatoes were not.

Potatoes are often excluded from lists of healthy foods. Experts interviewed for the article said regular potatoes should not be grouped with ultra-processed snacks like chips and French fries. In their natural state, whole potatoes contain fibre, vitamin C, potassium and vitamin B6, and coloured varieties also contain plant compounds such as anthocyanins. The piece notes a recent study that compared potatoes with whole grains and found they provide different nutrients and can be included alongside grains in diets. What we know: - One medium skin-on potato is reported to provide about 952 milligrams of potassium and nearly half of daily vitamin C needs, according to the article. - Coloured potatoes contain anthocyanins, a plant compound with antioxidant properties, and were described as having amounts comparable to blueberries in some cases. - Cooking, cooling and reheating potatoes increases resistant starch, a form of prebiotic fibre that resists digestion and can feed gut bacteria. - The article reports a study that associated higher intake of French fries with an increased risk of type 2 diabetes, while baked, boiled or mashed potatoes were not linked to the same increased risk. - Registered dietitians in the article noted that preparation choices matter and described keeping the skin on and pairing potatoes with protein and fats as ways to influence how they affect blood sugar, as reported. Summary: The article emphasizes that potatoes supply several nutrients and that how they are prepared affects their health associations. Undetermined at this time.