Retrograding Potatoes
Source of Recipe
Shanny
Recipe Introduction
Retrograding potatoes is a way of making resistant starch, and a lot of folks find if they're cautious about portion size, they can eat them without much of a bump in blood sugar.
Recipe Link: http://www.diabetic.pub/forum//index.php/topic,157.msg1200.html#msg1200
Use new red potatoes, or other waxy varieties, and boil them gently in the jackets until tender. Remove from heat and drain - then allow potatoes to set until they are cooled to room temperature. After completely at room temperature, refrigerate them for at least 24 hours. The essence of this procedure is to take it very slowly.
From here on, you can make whatever you want with them, as long as it doesn't include reheating - reheating can possibly damage the resistant starch properties. I always make potato salad. Start with eating only about 1/2 cup, and be sure to test according to eat-to-your-meter, in order to learn exactly how this impacts your blood sugar.
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