{"id":163,"date":"2013-01-26T21:09:38","date_gmt":"2013-01-27T05:09:38","guid":{"rendered":"http:\/\/www.hhhh.org\/perseant\/foodlog\/?p=163"},"modified":"2013-01-26T21:09:38","modified_gmt":"2013-01-27T05:09:38","slug":"rosemary-roasted-potatoes","status":"publish","type":"post","link":"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=163","title":{"rendered":"Rosemary Roasted Potatoes"},"content":{"rendered":"<h2>A way to bake <a href=\"http:\/\/www.foodnetwork.com\/recipes\/ina-garten\/rosemary-roasted-potatoes-recipe\/index.html\">potatoes<\/a>.<\/h2>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 1\/2 pounds small red or white-skinned potatoes (or a mixture)<\/li>\n<li>1\/8 cup good olive oil<\/li>\n<li>3\/4 teaspoon kosher salt<\/li>\n<li>1\/2 teaspoon freshly ground black pepper<\/li>\n<li>1 tablespoons minced garlic (3 cloves)<\/li>\n<li>2 tablespoons minced fresh rosemary leaves<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<div>\n<p>Preheat the oven to 400 degrees F.<\/p>\n<p>Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.<\/p>\n<p>Remove the potatoes from the oven, season to taste, and serve.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A way to bake potatoes. Ingredients 1 1\/2 pounds small red or white-skinned potatoes (or a mixture) 1\/8 cup good olive oil 3\/4 teaspoon kosher salt 1\/2 teaspoon freshly ground black pepper 1 tablespoons minced garlic (3 cloves) 2 tablespoons minced fresh rosemary leaves Directions Preheat the oven to 400 degrees F. Cut the potatoes &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=163\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Rosemary Roasted Potatoes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-163","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/163"}],"collection":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=163"}],"version-history":[{"count":1,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/163\/revisions"}],"predecessor-version":[{"id":164,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/163\/revisions\/164"}],"wp:attachment":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}