Today’s episode celebrates a longtime comfort favorite: the potato. Potatoes are versatile, inexpensive, nutritious, and satisfying. Lately I’ve been obsessed with Hasselback potatoes as a cozy winter side. In this episode I chat with fellow culinary dietitian Amy Myrdal Miller about everything potato.
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My guest is Amy Myrdal Miller, a farmer’s daughter turned dietitian, public speaker, author, and president of Farmer’s Daughter Consulting. We discuss potato nutrition, a wide range of recipes, and creative ways potatoes can help boost vegetable intake. Think potato bars topped with crispy Brussels sprouts, caramelized onions, or crunchy shallots — potatoes are a blank canvas for flavor and texture.
“White foods have gotten a bad rap, but potatoes are rich in vitamin C, potassium, and fiber.”
– Amy Myrdal Miller, MS, RDN
[Tweet “On this week’s Liz’s Healthy Table #podcast, I’m joined by @AmyMyrdalMiller for a show on Potatoes. Besides mashed, baked, and fried, there’s a world of potato possibilities out there. Tune in for inspiration and get the scoop on potato nutrition and sustainability”]
Explore this curated collection of 20 potato recipes from registered dietitians—healthy, hearty, and adaptable. The roundup includes soups, salads, side dishes, and family-friendly dinners that showcase potatoes in many roles.
Episode highlights:
- Meet Amy: her California life, consulting work, and home with her husband and playful kittens
- Her journey from a North Dakota farm girl to dietitian after a childhood diabetes diagnosis
- Potatoes’ role in global cuisines and their origins in South America
- Popular varieties: Idaho (Russet), Yukon Gold, Fingerling, and Red Bliss — among more than 200 varieties in the U.S. alone
- Dispelling “potato shame”: potatoes provide vitamin C, potassium (sometimes more than a banana), fiber, and skin-based antioxidants
- Creative ideas for potato bars and interesting toppings
- Why potatoes became a pantry staple for many families during the pandemic
- Amy’s favorite mashed potatoes: Yukon Gold-style, with milk infused with fresh rosemary — or a simple olive oil, sea salt, and pepper version; other options include milk, sour cream, and cheese
- How potatoes compare nutritionally to rice and pasta as a side dish
- A rapid “recipe smackdown” with 20+ potato dishes named in 60 seconds for inspiration
- Amy’s childhood favorite: boiled baby potatoes with butter and fresh dill
- Liz’s shortcut for latkes using pre-baked potatoes (see Joan Nathan’s method in the NY Times)
- How the pandemic has encouraged more home cooking and family connection
- Potatoes’ efficiency: low water and space requirements help make them the world’s fourth-most-produced crop
Resources mentioned
A Genius Method for Making Latkes (Joan Nathan)
Potato Glory
HZPC — potato varieties and breeding
Potato Goodness — nutrition, storage, and preparation guidance
Hasselback potato slicer (product example)
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