{"id":230,"date":"2013-09-23T09:12:58","date_gmt":"2013-09-23T14:12:58","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=230"},"modified":"2013-09-23T09:12:58","modified_gmt":"2013-09-23T14:12:58","slug":"crispy-rosemary-potatoes","status":"publish","type":"post","link":"http:\/\/tiffanycooks.cyberphreak.com\/?p=230","title":{"rendered":"Crispy Rosemary Potatoes"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/09\/P1100068.jpg\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-231\" alt=\"P1100068\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/09\/P1100068.jpg\" width=\"800\" height=\"600\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>This is a very tasty recipe for baked rosemary potatoes.\u00a0 My husband and I loved this recipe and will make it again.\u00a0 It&#8217;s from the cookbook &#8220;Cook This!\u00a0 Not That!&#8221;.\u00a0 Fresh rosemary is best here.\u00a0 Makes 4 servings.\u00a0 <\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><strong>1 1\/2 lbs. red potatoes, cut into 3\/4&#8243; chunks<\/strong><\/li>\n<li><strong>1 Tbsp. olive oil<\/strong><\/li>\n<li><strong>1 Tbsp chopped fresh rosemary<\/strong><\/li>\n<li><strong>Salt and black pepper, to taste <\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li><strong>Preheat oven to 425\u00b0F.<\/strong><\/li>\n<li><strong>Toss the potatoes with the oil, rosemary, and a generous amount of salt and pepper.<\/strong><\/li>\n<li><strong>Spread out evenly on a baking sheet.<\/strong><\/li>\n<li><strong>Roast until brown and crispy on the outside and tender inside, about 30 minutes.\u00a0 <\/strong><\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp; This is a very tasty recipe for baked rosemary potatoes.\u00a0 My husband and I loved this recipe and will make it again.\u00a0 It&#8217;s from the cookbook &#8220;Cook This!\u00a0 Not That!&#8221;.\u00a0 Fresh rosemary is best here.\u00a0 Makes 4 servings.\u00a0 &nbsp; Ingredients: 1 1\/2 lbs. red potatoes, cut into 3\/4&#8243; chunks 1 Tbsp. olive oil 1 <a href=\"http:\/\/tiffanycooks.cyberphreak.com\/?p=230\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,13,14],"tags":[],"_links":{"self":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/230"}],"collection":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=230"}],"version-history":[{"count":1,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/230\/revisions"}],"predecessor-version":[{"id":232,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/230\/revisions\/232"}],"wp:attachment":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=230"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}