This is part of a whole series of NYT articles, “How Healthy Is/Are X?” where X is some food. Invariably, the food turns out to be healthy; you’ll never see “How Healthy Is Refined Sugar?”
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So I guess “How Healthy is High Fructose Corn Syrup?” is a bridge too far?
Seriously, though, that stuff is in everything!
“How Healthy is Arsenic?”
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Well it’s all natural, so… 
Just got a few from my CSA!
And it comes in my rice!
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What if you leave the rice in the fridge for a few days?
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What are you doing with 'em? I have some in my freezer at the moment. Apparently freezing makes them sweeter when they’re later roasted. (I’ve not put that to the test, but it does make it easy for me to always keep some on hand, so I figure it’s a win-win either way.)
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Right now just roasting and tasting straight up. I bought some before and they got soft while I aspired to great things. 
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I do recall ads for the wonderful spud…carbohydrates, fiber, minerals and naturally vegan and gluten free. No for all those toppings…those are another story. I like my russets lightly oiled with EVOO, wrapped in foil and baked. I’ll eat the whole thing given the chance. Latke season is just about here, I like them that way, too.
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Wondering if there is anything to these different methods.
I’m trying two potatoes at 325f for 70-90 minutes; two wrapped in foil ( because I happen to have taken some off a casserole). I’ll try the third one at 375f another day.
