Note before you eat:
- Eat slowly. Give your body time to realize that you're finally feeding it real food — this way, it will let you know when it’s had enough. You'll be able to avoid overeating.
- Eat natural. Pay more attention to whole, natural foods. Trust me, homemade sour cream is much better for you than its fat-free version.
- Eat regularly. Don’t skip breakfast. This way, you'll spread your energy intake more evenly throughout the day, won’t overload your stomach by lunchtime, and will be less likely to overeat heavy meals at night.
- 1 kg potatoes, preferably new potatoes
- Olive oil
- Sea salt and freshly ground black pepper
- A few sprigs of rosemary, finely chopped
First, preheat the oven to 220°C (428°F). Boil the potatoes until they are half-cooked, then lightly drizzle them with olive oil and sprinkle with sea salt, black pepper, and finely chopped rosemary. Gently lay the potatoes out on a baking tray and bake in the oven until they develop a golden, crispy crust — this will take about 20–30 minutes.
This dish pairs beautifully with grilled foods such as fish, meat, or vegetables.
First, preheat the oven to 220°C (428°F). Boil the potatoes until they are half-cooked, then lightly drizzle them with olive oil and sprinkle with sea salt, black pepper, and finely chopped rosemary. Gently lay the potatoes out on a baking tray and bake in the oven until they develop a golden, crispy crust — this will take about 20–30 minutes.
This dish pairs beautifully with grilled foods such as fish, meat, or vegetables.
