Garlic & Rosemary Hasselback Potatoes
Not just your average potatoes, Garlic & Rosemary Hasselback Potatoes come with extra health benefits too. You might have sussed by now that my recipes are really designed to add more bang for your buck when it comes to nutrient value and this combination of rosemary and garlic is a winner.
Garlic has so many health benefits, including its use as a prebiotic ingredient!
There is always a lot of question around whether you should be eating white potatoes or if sweet potatoes are better and in my opinion, they both have their merits! Both offer nutritional value and obviously the ‘french fries’ version isn’t going to win any health awards, but the un-fried version of the white potato has got a lot to offer.
Garlic & Rosemary Hasselback Potatoes – Key Nutrients
Garlic – If ‘superfoods’ really existed, garlic would definitely be one of mine. Garlic has so many health benefits, you should have a really good reason not to incorporate it into your diet. Some of its amazing benefits are its anti-viral and antimicrobial actions as well as use in cardiovascular disease. Studies have shown that garlic use can be effective at lowering blood pressure, reducing cholesterol and preventing atherosclerosis. Garlic also classifies as a prebiotic food. I mean is there anything garlic isn’t good for??!!
Rosemary – Historically used as a memory enhancer (I should be covering my house in this stuff!!), rosemary used in animal studies has shown positive neuro-protective effects. Rosemary also throws in a good mix of vitamins and minerals including calcium, iron, magnesium, potassium and vitamin A (bearing in mind they are in low amounts due to the amount of rosemary you will eat, but every little helps I say).
Potatoes – Keeping the skin on gives you more fibre and adds more nutrient content to the staple potato. Potatoes are a huge source of potassium and also throw some calcium, iron, magnesium, vitamin C and niacin (B3) into the mix. A lesser-known fact about potatoes is that they contain antioxidants due to their levels of phenolic compounds!
I usually make a big batch of these to last me a few days as they re-heat really well. They taste great with some of these dishes too;
Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email firstname.lastname@example.org for further details.