Do you remember potatoes boiled in their skins, the ones your grandmother would serve with a knob of butter and a handful of chives? There was something deeply comforting about that simple dish – the earthy smell, the warmth of the kitchen, the feeling of being home. Potatoes belong to the Czech landscape as naturally as meadows and forests. Every autumn, farmers pull them from the ground like small treasures, and that is when they are at their very best: fresh, full of flavour, with thin skins that practically peel themselves. It is no wonder we keep coming back to them.
What potatoes do for your body
- They satisfy, naturally and lastingly. Potatoes contain resistant starch, which digests slowly and helps you feel full without overeating.
- They support gut health. Cooled cooked potatoes are rich in prebiotic fibre, which feeds the beneficial bacteria living in your digestive tract.
- They deliver plenty of potassium. One medium potato contains more potassium than a banana – a mineral that supports healthy muscle and heart function.
- They gently calm the nervous system. Potatoes are a good source of vitamin B6, which the body needs to produce serotonin and support restful sleep.
- They boost immunity with vitamin C. Fresh potatoes are surprisingly rich in vitamin C, especially when cooked in their skins and eaten soon after cooking.
How to choose, store and prepare potatoes
When shopping, look for potatoes that feel firm, with no green patches and no significant sprouting. Green areas contain solanin, which tastes bitter and is best avoided – simply cut it away, or skip those potatoes altogether. Store potatoes in a cool, dark and dry place, ideally in a paper bag or a wooden crate. The fridge is not ideal: cold temperatures convert their starch into sugar, changing both the flavour and the texture.
The best way to cook them? Boil them in their skins. The skin protects the vitamins from leaching into the water, and the potatoes taste far better for it. If you prefer to bake them, rub them with a little olive oil and put them in the oven whole – the skin crisps up beautifully while the inside stays fluffy. Pair potatoes with herbs like rosemary, thyme or chives, with good-quality butter, soured cream or olive oil. Deep-frying every day is not the kindest choice for your body, but the occasional portion of chips? Enjoy them without a second thought.
Try this: warm potato salad with mustard and fresh herbs
Boil small potatoes in their skins until tender, let them cool slightly, then cut them in half. Whisk together a spoonful of Dijon mustard, two tablespoons of olive oil, a splash of apple cider vinegar, salt and pepper. Pour the dressing over the warm potatoes, scatter over a generous handful of fresh chives or parsley, and toss gently. This warm potato salad comes together in twenty minutes and tastes genuinely special – particularly on cooler days when your body is craving something warming and nourishing at the same time.
Potatoes deserve a little more respect than we usually give them. Try preparing them differently this week – perhaps baked whole in their skins with a little herbed butter. You might be surprised how much joy such a simple thing can bring.
