Whenever I tell people I’m gluten-free, I always get the gluten-free “can you eat…” foods game. One of the top foods? Potato products. From French fries, to baked potatoes, to potato chips, people are constantly challenging whether potatoes are friendly for gluten-free eaters. Celiacs rejoice, not only are potatoes gluten-free, according to a new study published in PLOS ONE, potatoes actually provide the best bang for your buck in terms on nutrient value, as compared to other raw produce. Baked potatoes are one of the best natural sources of potassium (though bananas are often touted for their high K+ levels), and are proven to be one of the most frequently consumed vegetables. Spuds are also high in fiber, vitamin C, and magnesium, which are all essential components to a well balanced and healthy diet, especially for celiacs who may be restoring their small intestine from prior gluten exposure. So although many gluten-free eaters fear the high cost of their prescribed diet, there are a number of benefits to seeking natural gluten-free sources of good nutrition. Be sure to eat the skin of the potatoes (I like to make “smashed” potatoes, instead of mashed so they still have the skin) to get all the fiber benefits. These starchy veggies contain no fat, very low sodium, and no cholesterol, keeping you heart healthy and gluten-free!