Lower-Glycemic Fried Potatoes & Onions (Portion-Controlled)

✅ Blood Sugar Tips

• Use small red or baby potatoes (slightly lower GI than russet)
• Cook, cool, then reheat (increases resistant starch)
• Pair with protein
• Keep portion moderate (½ cup cooked)

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🥣 Ingredients (4 small servings)

• 2 medium red potatoes (about 2 cups diced)
• ½ medium onion, sliced
• 1–2 tbsp olive oil
• ½ tsp paprika
• ¼ tsp black pepper
• Salt to taste
• Optional: garlic powder, fresh parsley

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👩‍🍳 Instructions

1. Parboil potatoes 5–7 minutes until just tender.
2. Drain and cool completely in fridge (at least 4 hours or overnight).
3. Heat olive oil in skillet over medium heat.
4. Add potatoes and cook 5–7 minutes until golden.
5. Add onions and cook until soft and slightly caramelized.
6. Season and serve.

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🧮 Per ½ cup serving

• ~18–20g carbs
• ~2g fiber
• Moderate glycemic impact (much lower if cooled first)