A VIRGINIA market gardener had a hunch the new style of potatoes he was growing were pretty special.
His three children “went crazy” for them simply boiled, then roasted with salt, rosemary and olive oil.
Three short years after the first crop was pulled from the soil, the Mitolo family’s not-so-humble Carisma potato has been internationally certified as the first low-GI spud.
Frank Mitolo, who developed his special specimen in a natural breeding program with Australia’s Glycemic Index Foundation, said Sydney University research has proved it is low-GI.
