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Potato farmers are worried. Not about weather. Not about tariffs. Growers on Prince Edward Island are bracing for a drop in demand this year, and it has nothing to do with farming. Millions of people are now on GLP-1 drugs like Ozempic and Wegovy, and those drugs kill the appetite for starchy carbs first. Potatoes are one of the first things to go. So before the potato loses its reputation for good, I put it through a real test. Same potato. Three ways to cook it. Which one raises your blood sugar the most: mashed, baked, or fried? Guess before you scroll. |
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● The Reveal |
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The mashed potato wins. That surprised me too. Here's why. Mashing breaks the potato down completely. There's no structure left for your gut to work through slowly. In other words, your body skips a step, and the sugar hits your bloodstream almost all at once. The baked potato isn't far behind. Dry oven heat softens the starch all the way through, so it digests almost as fast. But the fries? The fries raised my blood sugar the least of the three. The "worst" potato won. Frying coats the potato in fat. Fat slows down how fast your stomach empties into your gut. So the sugar trickles in instead of rushing in. One published comparison found fried potatoes produced a much smaller blood sugar rise than plain boiled or baked potatoes did. That doesn't make fries a health food. They still pack in more calories per bite, and the oil brings its own problems. But for this one question, blood sugar alone, they came out ahead. This is one person's experiment, not medical advice. Everyone's body responds differently. |
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● The Scoreboard
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So don't switch to fries for the blood sugar benefit alone. That's the wrong lesson here. Try this instead. Boil your potatoes, then cool them in the fridge for a few hours before you eat them. That cooling step turns some of the starch into a kind your body can't digest as fast. Scientists call it resistant starch. It works on mashed potatoes and baked potatoes too, not just boiled ones. Tomorrow, we go one step further. White potato versus sweet potato, head to head. Stay steady |
