Roasted Potato (Fat Added in Cooking) (1 Medium (2 1/4 Inches To 3 Inches Dia, Raw))

Reduce the roasted-potato portion and fill at least half the plate with non-starchy vegetables such as broccoli, zucchini, spinach, mushrooms, or a leafy salad.

Eat the potatoes alongside protein and fat, such as eggs, chicken, fish, tofu, or Greek yogurt, rather than eating them alone.

Replace some of the potato with lentils, chickpeas, or beans to add fiber and slow the rise in blood glucose.

Cook the potatoes, cool them fully, then reheat them before eating; this can increase resistant starch compared with eating them freshly cooked.

Use a vinaigrette with vinegar or lemon juice on a side salad, or have a small vinegar-based dressing with the meal.

Take a 10–20 minute easy walk soon after eating to help muscles use circulating glucose.