A new healthier method for cooking potatoes for renal patients has been developed. Many diets tailored for chronic kidney disease are designed to minimize potassium consumption. Because of the damage to kidneys this condition causes, patients are instructed to minimize or avoid consumption of fruits, vegetables, legumes, nuts and dairy products.
But potatoes have significant nutritional value and scientists have been interested in finding ways to allow renal patients to consume them without the ill affects. Scientists found cooking a potato for 8 minutes, soaking it for 6 hours and frying it, significantly reduced the amount of potassium. Just soaking the potato after cooking leached up 70% of the potassium. Additionally, frying it reduced the potassium amount further.