Brilliant…simply brilliant (not!)…
Apparently the Institute of Medicine and the Unites States Department of Agriculture have forgotten that the lowly potato is packed with nutrition and is low in calories. If you haven’t heard, the Institute of Medicine has not only made the recommendation to the USDA to prevent participants of the Women, Infants and Children program (WIC) from spending any federal dollars on spuds, but they have also encouraged the national school lunch program to limit potato offerings in the cafeteria. I think this is a bad move based on these four simple facts:
Fact #1: Potatoes are the #1 vegetable grown and consumed in America.
Fact#2: Kids love potatoes.
Fact #3: Taking away a favorite food won’t make kids eat more of another.
Fact #4: Limiting potatoes limits much-needed potassium and vitamin C in children’s diets.
Fact# 5:The French fry is not the only way to serve potatoes that appeal to kids!
Okay…so that’s five simple facts, not four. So, in an effort to enlighten the IOM and USDA on potato’s’ natural goodness, I thought I’d offer this “oldie but goodie” video of a confused Ken who gets a little potato “101 smackdown” from Barbie and Tot. And what the heck, what’s a healthy food blog without a tasty & healthy dish that kids love based on the topic at hand! Enjoy and I’d love to get your thoughts on this topic, video and the recipe!
Recipe: Art’s Vesuvio Potatoes (thanks, dad!)
3 lbs Russet potatoes
½ cup Olive oil
1 tablespoon Rosemary
1 tablespoon Sage
½ teaspoon Salt
½ teaspoon Black pepper
½ cup Dry white wine
Preheat oven to 400 degrees. Lightly coat roasting pan with olive oil. Slice potatoes into quarters. Brush each slice with olive oil. Place in roasting pan. Sprinkle pepper, salt, sage and rosemary over potato spears, covering well. Place roasting pan in oven, uncovered. Cook for approximately one hour or until pierced easily with a fork. Sprinkle spears with wine and cook until golden brown.
Calories: 180; Total Fat: 9g; Saturated Fat: 1.5g; Cholesterol: 0; Sodium: 105mg; Total Carbs: 21g; Dietary Fiber: 2g; Sugars:1g; Protein:2g