The humble potato, a starchy staple in many cultures, filled with vitamins, minerals and fiber. What’s good for the masses however can be detrimental to some, in this case, the salicylate sensitive.

The good news is, white flesh potatoes are deemed low in salicylates. It’s the cream/orange-fleshed potatoes (e.g sweet potatoes) you have to be wary of as they are listed as higher in salicylates.

White potato varietals that are safe for the salicylate sensitive to eat include Coiban, Kennebec, Kestrel, Nadine, Sebago and Russet Burbank.

It’s also worth mentioning that you should try and thickly peel your potatoes when possible as salciyates are concentrated near the surface or just under the skin of potatoes.

So whether it’s potato chips, potato mash, potato salad or a simple baked potato you’re looking to enjoy, just make sure that your potato is white in colour and fleshy within – but beware of the skin!