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Before you jump to Mini Hasselback Potatoes recipe, you may want to read this short interesting healthy tips about
Green Living In The Kitchen Can save you Money.
Until fairly recently any person who expressed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active involvement. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. The cooking area is a good place to start saving energy by going much more green.
Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.
The kitchen alone gives you many small means by which energy and money can be saved. Eco-friendly living is not that hard. A lot of it is merely using common sense.
We hope you got insight from reading it, now let’s go back to mini hasselback potatoes recipe. You can cook mini hasselback potatoes using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Mini Hasselback Potatoes:
- Use 500 g new potatoes
- You need salt and pepper for seasoning
- Take 1 tbsp olive oil
- Get 1 tbsp chorizo diced
- You need 1 tbsp dairy free basil pesto
Instructions to make Mini Hasselback Potatoes:
- Preheat the oven to 180 oC
- Place the potatoes in a pan of salted boiling water for 10 minutes - Drain and cool the potatoes slightly
- Insert a skewer through the middle of each potato - Make horizontal cuts through the potato until you hit the skewered - Remove the skewer
- Place the potatoes in a roasting pan - Drizzle with the olive oil and season with salt and pepper - Bake for 35 minutes or until crisp
- Pan fry the chorizo for a couple of minutes - Top the potatoes with the chorizo and drizzle on the basil pesto
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