There was a bizarre advertisement on the side of my yahoo email account. It was for Velveeta macaroni and cheese and, besides a picture of the product, there was a picture of a basic car with a really gaudy double-fin spoiler on the trunk. And the ad said, “Eat like that guy you know that puts after-market spoilers on everything.” Does that mean something – what do you think? Is that what motivates people to buy food? I don’t think so, but maybe I’m out of touch, so let me know. One serving of that kind of mac & cheese has 27-36% of your daily recommended intake of sodium. I couldn’t find sources that agreed, but let’s just say it’s a lot of salt.
I had this recipe on the menu for a few weeks and never got around to it with all of the kid carpooling interruptions and work/life logistics. In fact, one bag of potatoes went bad and had to go into the compost and I had to buy a second bag, which is out of the ordinary. When you follow a food menu, a huge benefit is that you rarely throw away food.
Cracked Fingerling Potatoes
1 bag fingerling potatoes (1.5 pounds)
3 T avocado oil
½ t garlic salt
½ t ground peppercorns
1 T apple cider vinegar
1 T Dijon mustard
¼ C fresh chopped parsley
Preheat oven to 450. Line a baking sheet with parchment and toss potatoes with 2 tablespoons of the oil. Sprinkle with garlic salt and pepper. Bake 30 minutes, turning halfway through. Take a potato masher and press down the potatoes to crack the skin. Mix the other tablespoon of oil with vinegar, mustard, and parsley; drizzle over the potatoes. Top with a pinch of sea salt if you like.
