In May 2025, the Washington Post published an article entitled, Powered by potatoes: Endurance athletes are chasing speed with spuds. The humble potato is growing in popularity among endurance athletes like cyclists and ultramarathoners. Some are diversifying their mid-competition fuel options by adding potatoes to the rotation.
This athletic attention is more than a fad. Research has its back. This includes a study by the Alliance for Potato Research and Education, published in the Journal of Applied Physiology.
In a randomized crossover trial, 12 trained cyclists fueled up with russet potato puree or a commercial energy gel. This was during a two-hour cycling challenge followed by a time trial. The cyclists consumed water only for the control cycling challenge. Results showed that the potato puree and commercial carbohydrate gel were equally effective in sustaining blood glucose levels and improving speed during the time trials.
Blood draws during the potato and carbohydrate gel-fueled cycling challenges showed similar increases in circulating glucose, indicating comparable carbohydrate availability. Results of a subsequent study also supported potatoes as a worthy alternative to commercial sports supplements in recreationally active adults. When compared with commercial sports supplements, potato-based products were equally effective in replenishing muscle glycogen post-workout.
“Another consideration important to many consumers is the environmental impact of their food choices,” says Annie Wetter, retired professor of nutrition at the University of Wisconsin–Stevens Point and expert in sports nutrition and eating for wellness.
She points out that most sports foods, such as gels, bars, and chews, are ultraprocessed. They require manufacturing and shipping from far-flung places, and their packaging is not recyclable.
“Potatoes are a minimally processed food that Wisconsinites can purchase directly from local farmers to support their local economy and reduce their diet’s environmental impact,” says Wetter. “Many grocery stores feature Wisconsin-grown potatoes, so even potatoes from the store will have lower food miles than foods grown and processed elsewhere.”
