Ever since my dad’s unfortunate trip to the ER during a visit here this summer, I’ve known his blood pressure needed addressing. Of course his follow-through after returning home was…none at all and it wasn’t until just this past week that he finally paid his doctor (my old doctor…a studly doctor who my mom just had me sign a cookbook for…reading, “To one sexy doctor…”) a visit and got things readjusted with his meds.
The sexy doctor, my old GP and my family’s GP since forever, informed my dad that he should be on a “low salt diet.”
After returning from the beach Sunday, I was offering up snacks to my visiting family. I offered up the chicken and waffle flavored chips that absolutely disgust me despite my initial interest. After a few others vetoed the intriguing combination, my dad decided to try anyways. And…he loved them.
Between handfuls, he checked out the nutrition facts label and announced that there was 6% sodium in the chips.
Quickly I harrassed, “Since when do you pay attention to sodium?”
His response, “Since Jim (doctor) told me to be on a low salt diet.”
The shock. The horror.
Have I been wasting my breath the past 14 years trying to get him to listen to me? Did I still hold no creed with my own father after he financed my higher education in…NUTRITION? Does he not know that dietitians tend to know quite a lot about nutrition?
I think my mom was just as shocked as I. We shared looks of complete shock.
On the topic of sodium, the calculation for sodium on this recipe is a best guesstimate. Regardless, these potatoes are epic in their goodness and they absolutely should be made. Liiiike, now!
- 10 cups water
- 1½ cup white vinegar
- ½ cup malt vinegar
- 2 Tbsp + ½ tsp coarse salt, divided
- 3 lbs potatoes, cut into ¾-inch cubes
- 2 Tbsp extra-virgin olive oil
- fresh black pepper, to taste
- In a pot, bring the water to a boil. Remove from heat and stir in both vinegars and 2 tablespoons salt. Stir to dissolve the salt then add the potatoes and cover with a lid. Let sit 1 hour; drain and toss with olive oil.
- Preheat oven to 425 F. Line a baking sheet with parchment paper and arrange potatoes in a single layer. Sprinkle with remaining ½ teaspoon salt and black pepper, to taste.
- Bake potatoes for 20 minutes, toss, and bake an additional 20-25 minutes, or until slightly golden.
Weekly Menu: September 2nd – 5th
- Monday: Grilled Pork Tenderloin Satay and leftover Salt and Vinegar Roasted Potatoes
- Tuesday: Vegan Tamales
- Wednesday: leftovers/cookbook recipe
- Thursday: Banana Bread Pancakes
Short week this week – woo! 😀
P.S. Don’t forget to enter to win one of 3 cookbooks I’m giving away! My cookbooks…signed! Enter by tomorrow!