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Before you jump to Rosemary Hasselback potatoes recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is now much more popular than it used to be and rightfully so. There are a number of health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Although we’re constantly being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. People typically think that healthy diets require a lot of work and will significantly alter the way they live and eat. Contrary to that information, people can alter their eating habits for the better by carrying out some modest changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably purchase a lot of food items out of habit. As an example, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before getting it? A good healthy alternative can be porridge oats which have been shown to be beneficial for your heart and can give you good sustainable energy every day. If this is not to your liking on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.
As you can see, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to rosemary hasselback potatoes recipe. You can cook rosemary hasselback potatoes using 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rosemary Hasselback potatoes:
- Prepare 1/2 kg potatoes
- Take 2 tbsp vegetable oil
- You need 1 tbsp fresh rosemary leaves
- Provide salt and pepper
Steps to make Rosemary Hasselback potatoes:
- Wash your potatoes thoroughly. scrub them if possible, under running water.
- Chop the potatoes as shown, dont cut through to the bottom. i used two wooden spoons to prevent this.
- Rub the oil generously, sprinkle the salt, pepper and rosemary leaves, arrange in a baking tray and bake for 30 minutes, sprinkling a little more oil at the half time mark
- Serve and enjoy.
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