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.
Recipe adapted from Martha Stewart and Cinnamon Spice & Everything Nice
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!
I love salt and vinegar potatoes – I usually boil them in half water, half vinegar. Crazy like that 🙂
The potatoes sound great, Nicole! I just pinned them! Will make them this week!
One of my favorite flavors of chips! My dad doesn’t listen to me about anything either. I’m studying to be an NP and even though I know a lot about health, I think what I say goes in one ear and out the other!
So what exactly are your thoughts on sodium intake?
Since I don’t eat out very often and I make most meals from scratch at home I feel like I probably shouldn’t worry too much about how much salt I’m consuming…but I do enjoy my foods on the saltier side.
It’s pretty tough to monitor sodium intake when you’re not eating stuff with a nutrition label, but I think the stuff with a nutrition label (ie. processed foods) has the most sodium.
It’s really tough. Honestly, I think focusing more on whole foods, eating less processed, and eating out less is the biggest barrier in reducing sodium intake. For those of us who love to cook, sodium tends to not be an issue. I aim for 2,300 milligrams or less, though. Some meals are high in sodium and I think that’s good to know to balance it out, but in reality, the body looks at averages. I love chili, it’s high in sodium…but if my lunch is 400 milligrams, well, I’m going to be well within DRI’s for the day. I don’t stress about it much for the average joe without hypertension. Once we’re talking congestive heart failure and fluid restrictions…it’s a whole different ball game. 🙂
Perhaps if our Sexy Doctor Jim would take it one step further to discourage Pa Prevention from multiple martini evenings we’d be onto something. Oh, yeah, Doctor Jim is a martini drinker too. One step at a time………………..Hugs,
They look amazing!
These potatoes look so delicious, Nicole! I’ve just discovered your blog, and I’ve gotta say I love what I see! Your recipes all look scrumptious and I love that you include nutritional info. So helpful, especially since due to a recent diagnosis I’m now living low-carb. Going to check out your cookbook now and hopefully snag a copy for myself!
I am a big fan of malt vinegar on french fries, like British fish n’ chips, and this is very reminiscent of those, so I will be making these up as soon as I get more potatoes. Will probably try with chunks of fingerlings or other small varieties, such as the pink, yellow and purple I’m growing for the first time in laundry baskets in my garden — hooray, it’s almost potato harvest time here in Philadelphia!!
Thanks for this recipe. I absolutely LOVE salt and vinegar chips but they are a big no no from a package. I have some major health issues that restrict my diet in horrid ways. In fact most of them are contrary. With congestive heart failure, diabetes, gastroparesis, thyroid problems and GERD, my dietician threw his hands in the air and said “Broiled chicken!” It will be nice to throw this in as a complement occasionally.
So much to say and ask. What are fingerings? I can’t get malt vinegar – which is sprinkled over the fish and chips best in newspaper. My parents didn’t listen to me either. Years and years ago I had gone home to England for a holiday. While I was there my mum was admitted to hospital. She was retaining bath loads of water and her heart had problems beating. Any case she said that the dietician would be coming to see her. I told her that the first thing they’ll do is cut out your salt. Don’t be so silly Judy was the pleasant reply. Well of course I was right and I was only a lowly bank worker. Why do they always think we don’t know what we’re talking about.