Vegetables and Vegetables

Health Benefits of Agate Potatoes

Potatoes are a very popular food on our menu. A tuber that goes very well as an accompaniment to some other food or even as a main dish. Today we are going to learn more about the Agate potato.

The Agate potato has a medium size and yellowish skin, it is probably the best known potato and the one that we most consume.



It is a potato that has a lot of fiber, vitamin C, potassium, in addition to magnesium, which is very important for us, as it is responsible for the balance and reactions that take place in our body. Ingesting the Agate potato, we can get it in a good amount. In addition to magnesium, potatoes also have potassium in their properties, which in turn is responsible for the functioning of all cells, organs and tissues in the human body. The most interesting thing is that, in just one food, we can find valuable nutrients for the functioning of our body.

When you buy the Agate potato, make sure you choose the firmer ones, as the ones with a softer aspect will probably be dry. Try to find the least bruised potatoes with the fewest marks. Put them in a cool place and only wash them before consumption.

Let’s learn some recipes for consuming Agate potatoes.

hasselback potatoes


  • 2 large, unpeeled whole potatoes (preferably Agate)
  • 2 tablespoons of diced bacon
  • 2 tablespoons of oil
  • 1 teaspoon dried herbs (use rosemary, basil and oregano)
  • salt to taste
  • Black pepper to taste
  • chopped parsley to serve
  • Girl’s finger pepper (optional)

Preparation mode

Mix the dried herbs with the oil and set aside. Use a very sharp knife to cut the potatoes into thin slices of about 3mm. Be careful not to slice the potato to the end so it doesn’t fall apart. Brush the oil mixture onto the potatoes, sprinkle salt and black pepper. Place potatoes in a deep baking dish and cover with aluminum foil. Place in a preheated oven at 180 ˚C for 40 to 50 minutes. Remove from oven and spoon bacon on top of each potato and return to oven without foil for another 20 minutes or until browned. When serving, sprinkle with parsley and chili pepper.

This recipe is very tasty, it can be prepared for a Sunday lunch accompanied by a protein.

Spicy Rustic Potato with Rosemary


  • 3 Agate potatoes with the skin cut into wedges lengthwise
  • 1 chili pepper minced seedless
  • fresh rosemary sprigs
  • Extra virgin olive oil
  • coarse salt

preparation mode

Put the potatoes in a bowl, drizzle with oil, sprinkle with coarse salt, rosemary and pepper, mix well. Place them face down on the baking sheet, not too close together. The more space there is between them, the more golden and crunchy they will be. Cover with shiny foil side down and bake in a preheated oven at 180-180C for 20 minutes. Remove the foil, turn the potatoes, return to the oven. Increase the temperature to 250 250C for another 10 minutes. Turn the potatoes again and return to the oven for another 10 minutes, until both sides are well browned. Serve with more fresh rosemary and sliced ​​​​girl’s finger pepper.

The recipe above is very tasty, children like it a lot. You can prepare for an afternoon snack.

Potato dumpling with cheese


  • 400 g of potato agate
  • 25 g of grated Parmesan cheese (1/3 cup)
  • 1 egg
  • 50 g of wheat flour (1/3 cup)
  • salt to taste
  • Diced mozzarella cheese
  • Oil
  • Oregano
  • Frying oil

Preparation mode

Cook the potatoes, unpeeled and all for about 6 minutes, until well cooked and set. Remove them from the water and allow them to cool a little. Cut them in half, remove the skin and grate on a coarse grater. Do not overcook them so as not to crush them. In a bowl, mix them with the egg, Parmesan cheese and flour. Season with a little salt. In another bowl, mix the mozzarella cheese cubes, a little oil and oregano. Use two spoons to shape them. Fry in hot oil until golden brown or bake in a preheated oven at 200° for approximately 25 minutes. Serve with the sauce of your choice.

In this recipe you can choose to use oil or bake the dumplings, it is still possible to freeze and only fry or bake a few days later. It’s a great snack, an appetizer to go back to when you’re hungry.


Check out other types of potatoes:

Potato Benefits and Properties

Benefits and Properties of Sweet Potatoes

Benefits and Properties of Potato Baroa

Benefits and Properties of Asterix Potato

Benefits and Properties of Baraka Potato

Benefits and Properties of Potato Yacon

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Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

Robert Asprin

Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

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