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Cubed potatoes, boiled or baked, are a source of fiber and vitamin C.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
77
KCAL / 100G
Carbs
17.5g
· 89%
Protein
2g
· 10%
Fat
0.1g
· 1%
Fiber
2.2g
Vitamins
Vitamin C
19.7mg · 22% DV
B6
0.3mg · 18% DV
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
Minerals
Potassium ⭐
429mg · 13% DV
Phosphorus
44mg · 6% DV
Magnesium
23mg · 5% DV
Calcium
10mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Cut the potatoes into evenly sized pieces and start them in cold, salted water. Check with a fork once the water boils, since overcooking is the main reason cubes break down.
Excess moisture and an overcrowded tray make potatoes steam rather than roast. Dry the cubes thoroughly, spread them in a single layer, and turn them during cooking in a hot oven.
Soaking is optional, but a brief soak in cold water can remove some surface starch. Drying them very well afterward helps them brown more effectively.
Cool the potatoes completely, then refrigerate them in a covered container. Add lemony or vinegar-based dressing closer to serving time to help preserve their texture and appearance.
Cooked potatoes generally keep for 3 to 4 days when refrigerated in an airtight container. Do not leave them at room temperature for extended periods, and discard them if they develop an off smell, slimy texture, or mold.
Yes. Blanching them briefly and cooling them fully before freezing usually gives a better texture than freezing them raw. For best results, cook frozen cubes straight from the freezer in the oven or pan.
Pair them with protein-rich foods such as yogurt, eggs, fish, chicken, beans, or cheese, plus a generous serving of vegetables or salad. This adds variety and can make the meal more satisfying.
Potatoes can help replenish carbohydrate stores after exercise. Pairing them with a protein source, such as eggs, yogurt, chicken, or legumes, makes the meal more supportive of muscle recovery.
Potatoes that are heavily green, bitter, or extensively sprouted should be discarded because they may contain higher levels of natural glycoalkaloids. Small sprouts or limited green areas can sometimes be cut away generously, but discard the potato if much of it is green.
Frying causes potatoes to absorb oil, making the dish richer and potentially harder for some people to digest. Boiling, steaming, or roasting are lighter cooking options.
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Nutrition data compiled from USDA FoodData Central and scientific sources.