roughbarked said:

kii said:

Divine Angel said:

It’s also possible to get lower carb potatoes. Aldi used to sell them but I haven’t seen them for a while.

Or you could read about potato skins, fibre and why it helps diabetics.

From the Google AI thing.

“Potato skins can be part of a healthy diabetes diet because they are rich in fiber, which helps slow digestion and prevent blood sugar spikes. While potato starch can spike blood sugar, keeping the skin on and using methods like boiling, steaming, or baking (rather than frying) keeps the glycemic impact lower, particularly when paired with healthy fats or protein.”

I’ve eaten some raw potato all my life apparently with nil ill effects. Recently I found out that my SiL also has done the same thing.

pretty sure the deeper you fry a starch, the lower the glycaemic index, but obviously they’re taking other factors into account for impact