Potatoes (Flesh Without Skin, with Salt, Boiled) (0.5 Cup)

Reduce the potato portion and replace part of it with non-starchy vegetables such as broccoli, spinach, green beans, zucchini, or cauliflower.

Eat the potatoes with a substantial protein source, such as eggs, chicken, fish, tofu, tempeh, plain Greek yogurt, or lentils.

Add healthy fats to the meal, for example olive oil, avocado, nuts, seeds, or tahini, while keeping portions moderate.

Choose boiled potatoes that have been cooled and then reheated, such as in a potato salad or reheated side dish, rather than eating them freshly cooked and hot.

Include a high-fiber starter or side, such as a leafy salad with olive-oil vinegar dressing, chickpeas, beans, or lentils.

Avoid having potatoes by themselves or alongside sugary drinks, bread, rice, or desserts; pair them with protein, vegetables, and water instead.