Potatoes are typically boiled for a long time before eating. Boiling destroys vitamin C and many others as well. Now maybe boiling is not how you do consume potatoes but that's how most people consume them.
On par with meat, pulses, legumes, vegetables, fruit. Compare for yourself, it's not hard to find: https://nutritiondata.self.com/facts/vegetables-and-vegetabl...
> Certainly not to any green leafy vegetable you find on a supermarket shelf.
Yes, those too. They all have different profiles. Generally leafy green vegetables are NOT high in everything at once. They're high in vitamin K and C. That's not terribly unique - many plant foods share this characteristic.
Add to the fact, green vegetables are not as satiating as potatoes. The soluble fiber tends to be fermented quickly. They fulfill a different purpose.
> Boiling destroys vitamin C and many others as well.
Huge overstatement. We generally cook our vegetables as well, a good portion of the vitamins stay intact. In fact cooking increases bio-availability. It doesn't really matter that there is some loss in the process.
> Now maybe boiling is not how you do consume potatoes but that's how most people consume them.
I don't know where you get this idea. I roast potatoes, but all the same cooking in hot water is a gentler cooking method.
All of which to say, discounting potatoes entirely owing to some notion of a poor nutrient profile is absurd.
Then you say "however they're often consumed with excess fat" --- yes that's the only way they can be reasonably consumed because they taste like powdered chalk.