{"id":1429,"date":"2013-12-27T02:50:26","date_gmt":"2013-12-26T18:50:26","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1429"},"modified":"2013-12-27T02:50:26","modified_gmt":"2013-12-26T18:50:26","slug":"roasted-red-rosemary-potatoes","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2013\/12\/roasted-red-rosemary-potatoes\/","title":{"rendered":"Roasted Red Rosemary Potatoes"},"content":{"rendered":"<p>This is a super easy and great way to make roasted potatoes. I particularly like it because I have a lot of rosemary growing by the side of my house.\u00a0 I cooked the potatoes at 425F, as I was cooking them with another dish that required that temperature, but the original recipe has them cooking at 400F.\u00a0 I think the added temperature had them dry out on the outside, and steam in the inside &#8211; something which my guests liked.\u00a0 I prepared the potatoes about an our before roasting without them turning brown.<\/p>\n<ul>\n<li>1 Tbsp. olive oil<\/li>\n<li>1 Tbsp. fresh rosemary leaves, minced<\/li>\n<li>1\/2 tsp. salt<\/li>\n<li>sprinkle black pepper<\/li>\n<li>6 red potatoes, quartered<\/li>\n<\/ul>\n<div><em>Directions<\/em><\/p>\n<p>Preheat oven to 400 to 425 degrees F.<\/p><\/div>\n<div><\/div>\n<div>In a large bowl, combine the oil, rosemary, salt and black pepper.\u00a0 Add the quartered potatoes and coat well.\u00a0 Transfer to a roasting pan or baking sheet.\u00a0 Roast for 20 to 30 minutes, until tender.<\/p>\n<\/div>\n<p>Based on <a href=\"http:\/\/www.foodnetwork.com\/recipes\/robin-miller\/roasted-red-potatoes-with-rosemary-recipe\/index.html\">Robin Miller&#8217;s recipe<\/a> at the Food Network.<\/p>\n<div><a href=\"https:\/\/www.marga.org\/foodblog\/2013\/12\/xmas-eve-menu-2013-back-to-the-past-with-an-international-flavor\/\">Marga\u2019s 2013 Xmas Eve Menu<\/a><\/div>\n<div><a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga\u2019s Best Recipes<\/a><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a super easy and great way to make roasted potatoes. I particularly like it because I have a lot of rosemary growing by the side of my house.\u00a0 I cooked the potatoes at 425F, as I was cooking them with another dish that required that temperature, but the original recipe has them cooking [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[82,69],"class_list":["post-1429","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-potatoes","tag-rosemary","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1429"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1429\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}