You can eat potatoes if they are reds, preferably young. Their texture is more clay-like, so it takes longer to digest them, and therefore, they aren’t the culprits that white potatoes are.
My potato soup recipe uses red potatoes, if you’re interested...
:o]
Hey Sweetie, all ready for your trip?
The reds are lower glycemic, containing more resistant starch than the boilers or bakers, but they’re still not low-carb enough for me.
Also, for some reason, cold boiled potatoes are less glycemic than hot ones. That’s a factoid I read on the Atkins forum when I used to frequent the place.
But thank you anyway for the offer of your recipe. That was very sweet of you, dear friend.