The Number of Carbs in Potatoes

by William McCoy

A variety of potatoes for sale at a farmers market.

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If potatoes are a common fixture on your plate, you're not alone. In 2012, U.S. potato farmers produced close to 50 billion pounds of potatoes with a commercial value of nearly $4 billion, according to the National Potato Council. Given that you might eat potatoes at least once per week, an understanding of their nutritional value -- and carbohydrates -- can help you stay within your meal plan.

White and Red Potatoes

White and red varieties of potato, which are easy to find in many supermarkets, have a similar number of carbohydrates per serving. One cup of diced white potatoes, including their skin, contains 23.6 grams of carbs. The same size serving of diced red potatoes, including their skin, has 23.9 grams of carbs.

Potato Products

Many consumers prefer the convenience of prepared potato products, such as frozen hash browns, dehydrated potato granules and canned potatoes. One cup of frozen, unprepared hash browns contains 37.2 grams of carbs, while a cup of drained canned potatoes has 24.5 grams of carbs. Dehydrated potato granules, to which you add butter and milk to make quick mashed potatoes, have 42.8 grams of carbs per quarter-cup serving.

French Fries

The National Potato Council reports that more than a third of all potatoes produced in the U.S. are eaten as French fries. A 6-ounce serving of restaurant-style fries contains 63.2 grams of carbs. Fast-food style fries have 29.4 grams of carbs per small order, 48.5 grams of carbs per medium order and 63.8 grams of carbs per large order.

Potato Chips

If you frequently eat potato chips, expect the snack to contain dozens of grams of carbs, regardless of the flavor. A 4-ounce serving of regular, salted chips has 57.6 grams of carbs, while the same size serving of barbecue flavor chips has 63.7 grams of carbs. Sour cream and onion chips have 58.4 grams of carbs per 4-ounce serving.

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About the Author

Toronto-based journalist William McCoy has been writing since 1997, specializing in topics such as sports, nutrition and health. He serves as the Studio's sports and recreation section expert. McCoy is a journalism graduate of Ryerson University.