The Ultimate Guide to Eating Potatoes Without Blood Sugar Spikes

Potatoes are a favorite vegetable worldwide, but their reputation as a high-carbohydrate food that can cause blood sugar spikes and contribute to Type 2 diabetes has caused some to avoid them. However, the secret to enjoying potatoes without any glycemic meltdown lies in understanding resistant starch. This guide will explain what resistant starch is, how it can help you control your blood sugar levels, and the best ways to prepare and eat potatoes to maximize the benefits of resistant starch.

Understanding Resistant Starch

Resistant starch is a type of dietary fiber that resists digestion in the small intestine and instead ferments in the colon, producing short-chain fatty acids that have several health benefits. Potatoes contain a significant amount of resistant starch, which can help reduce post-meal blood sugar spikes, improve insulin sensitivity, and reduce the risk of Type 2 diabetes and obesity. There are five types of resistant starches, designated by the enzymes that are unable to degrade them. RS2 refers to the unaltered granule, such as raw potato or banana starches, while RS3 refers to the altered starch.

Best Ways to Prepare Potatoes for Resistant Starch

Raw potatoes have the highest amount of resistant starch, making up between 47 to 59 percent of raw potatoes’ dry weight. However, cooking potatoes using standard cooking methods, such as boiling or steaming, reduces the amount of resistant starch to just two to four percent of the dry matter. To retain as much resistant starch as possible, it is best to use alternative cooking methods, such as microwaving or baking.

Microwaving is the superior cooking method for potatoes to retain resistant starch, compared to boiling or steaming. Microwaving retains the most resistant starch in potatoes, especially when the potatoes are kept cool or frozen. The chemical structure of the potato changes when it is cooled or frozen, making it easier to retain resistant starch. When cooking potatoes using water, it is best to reduce the amount of water to minimize gelatinization and enzyme activity, which can reduce resistant starch.

Other Cooking Methods for Retaining Resistant Starch

Aside from microwaving, there are other ways to retain as much resistant starch as possible in cooked potatoes. One method is to use different heat sources and amounts of water, such as cooking times and temperatures. Another method is to use potato products that are specially processed to retain resistant starch, such as potato starch or flour. It is also important to note that freshly harvested potatoes have the highest amount of resistant starch, so it is best to consume them within a day of harvest.


Potatoes can be a healthy and satisfying addition to your diet when prepared and consumed in the right way. Understanding resistant starch and how to maximize its benefits can help you enjoy potatoes without any guilt or discomfort. By choosing alternative cooking methods, such as microwaving or baking, and consuming freshly harvested potatoes, you can enjoy the many health benefits of resistant starch without worrying about blood sugar spikes or other health concerns.