Hot potato(es)

14 Apr

Still loading up on those potato recipes! Remember it’s not the potato itself that’s “bad” for you- it’s what you put on it! Potatoes are a fixture on our dinner menu! This one is a classic – with an interesting twist. I found it in the American Heart Association Low-Salt Cookbook (1990) by Rodman D. Starke, M.D. and Marty Winston, ED.D, R.D. I remember purchasing this paperback cookbook after my husband had his first bout with kidney stones. Turns out salt is a contributing factor. I used to salt everything before even taking a taste. Somehow I broke myself of that habit.

This recipe can be prepared in an oven or in an air fryer for half the time. Do take the time to cold soak them. It removes excess potato starch, which prevents the potatoes from sticking together and helps achieve maximum crispness. Feel free to vary the spices to whatever you have on hand. The game changer? Sprinkling the cooked potatoes with malt vinegar – just like the British do! Surprisingly it is a great finishing touch!

Oven-Fried Potatoes with Oregano

3 medium baking potatoes

1 tablespoon olive oil

½ teaspoon freshly ground pepper

1 teaspoon dried oregano (I always use fresh if I have it!)

2 tablespoons malt vinegar

Preheat oven to 400 degrees. Scrub potatoes thoroughly. Cut each potato lengthwise into six wedges (or whatever size you wish). Place wedges in a medium bowl and cover with cold water. Let stand 30 minutes. Drain and pat dry with paper towels.

Place potatoes and oil in a medium bowl and toss to coat evenly. Place potatoes on a baking sheet. Sprinkle with pepper and oregano. Bake 45 to 50 minutes, or until potatoes are tender. Remove from oven and sprinkle with malt vinegar.

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