Baked Potato Riffs?

[Saregama]

@kaleokahu

the recent rice thread that included a discussion of starch conversion–which lowers both carbohydrate count and makes the starch slower to digest. I know the same thing happens with potato starch, but not the extent.

Do you mean this thread?

Speaking of rice, which ones do you eat?

This is what I was referring to wrt fat addition: And the bit about cooling: Though I didn’t know until recently that parboiled rice (which has been available for a long time) also has a lower glycemic index (though you can’t choose the variety you like best in that case).

I haven’t seen anything similar for potatoes, would be very interested to learn if there were a parallel.