Most of us, especially the ones on a low carb diet craze, think of potatoes as being bad, mainly because they have a high carbohydrate content.
I must admit I’ve got the biggest weak spot for potato crisps and I’m sure when talking potatoes, you’re thinking of French fries or a baked potato covered in melted cheese and bacon bits. But, if we take away that extra fat and deep frying, the potato (yes, even the white potato) is an exceptionally healthy low calorie, high fiber food that protects against cardiovascular disease and cancer.
One medium baked potato has only 110 calories, plus 4 g of filling fiber and 3g of protein. And is high in resistant starch which helps burn body fat!
The Greeks eat potatoes as part of a balanced diet, roasted in olive oil as a side dish with nearly every meal. But my potato recipe for today is more on the Italian side…
Bresaola, warm potato salad and watercress
1 medium potato
0.5 Tbs caper berries
0.5 Tbs extra virgin olive oil (and extra for drizzling)
1/4 lemon wedge
1 Tbs chopped parsley
Salt & Pepper
Peel and chop the potato in cubes. Make sure the potato cubes are more or less the same size, so they cook evenly. Add to pot and then cover with cold water and a pinch of salt. Bring the water to a boil. Reduce heat to medium low and cover the pan with a lid. Let potatoes cook in gentle boiling water for about 15 minutes/until tender.
Drain potatoes and let cool. Toss in olive oil and finely chopped parsley. Season to taste.
Plate bresaola evenly and top with the potato salad, capers, watercress, lemon juice and an extra drizzle of olive oil.
If you are counting calories, here’s some extra nutritional info per serving:
300 kcal (calories)