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Slash the Salt & Enjoy this Roasted #Potato #Recipe

Posted Feb 06 2013 12:00pm

If you say ”I never salt my food, so my sodium intake should be low…” Don’t be fooled. The salty culprits in the American diet are processed foods, not salt added at the table. One of the most important steps you can take to lower your sodium intake is to eat out less and consume less processed/convenience foods. Living in such a fast paced society, we often forget to take care of ourselves while taking care of others and our job duties. Cooking, or assembling at home, is the best way to decrease sodium intake. Here are a few tips to move towards a lower sodium diet:

  1. Plan ahead (for example: take a peanut butter sandwich with a banana and milk for lunch vs. hitting the drive through). You’ll save money and sodium.
  2. Buy lower sodium or no added sodium products. I use unsalted chicken/beef stock for making quick soups (which can be salt-laden).
  3. Use fresh or frozen veggies more often than canned.
  4. Don’t buy seasoned meats or use seasoning packets that come with foods. They’re often the reason for the high sodium content in the product. Use plain products and spice them up yourself at home using products like Mrs. Dash. Here’s one of my favorite recipes for roasted potatoes. They’re fantastic leftover and make great breakfast potatoes. Potatoes

My Favorite Roasted Potatoes (serves 6, start to finish time ~ 45 minutes)

1 small bag (~2 lbs) small red or tri-color fingerling potatoes, washed and quartered

2 TBSP extra virgin olive oil

1 TBSP Tomato, Basil, Garlic Mrs. Dash

¼ tsp Salt

Cracked pepper, to taste

Preheat oven to 425 degrees. In a large bowl, mix all ingredients well to evenly coat the potatoes (hint: I mix with salad forks). Place on a large baking sheet so the potatoes are spaced out and not layered (we want roasted and crisp, not steamed). Place in the oven for 3-40 minutes, flipping half way. Time may vary slightly from oven to oven. Potatoes should be crisp on the outside and soft on the inside. Enjoy! I like to serve with grilled pork chops and broccoli (fresh or frozen, steamed, drained and dressed with butter :-) ).

 


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