Recent medical studies have shown that purple potatoes, now widely available in supermarkets, along with their red- and white-skinned counterparts, helped lower blood pressure when eaten as part of a healthy diet.
All varieties of potatoes are rich in magnesium and potassium, and both minerals are essential for a healthy heart. Potatoes are also an excellent source of fiber, B vitamins, and a calorie bargain at under 200 calories for an average-size baking potato.
When preparing potatoes, for maximum nutritional benefits, keep it simple; baking, boiling or
microwaving are the best preparations. Store potatoes at room temperature in a cool dry
place, not in the refrigerator.
- 2 pounds purple potatoes, scrubbed and cut into large chunks
- ¼ teaspoon salt
- 2 medium shallots, peeled and chopped
- 2 tablespoons unsalted butter
- ¼ cup chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
In a medium saucepan, over high heat, cook potatoes in salted water to cover about 12 minutes or until fork-tender. While potatoes are cooking, in a large nonstick skillet, heat butter over medium heat until sizzling. Add shallots and cook until shallots are tender, about 3 minutes.
Drain potatoes and place in the skillet; stir in dill, lemon juice and lemon peel. Stir lightly until
mixed and potatoes are heated through.
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