{"id":41687,"date":"2016-09-04T11:50:50","date_gmt":"2016-09-04T15:50:50","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41687"},"modified":"2016-09-04T11:50:50","modified_gmt":"2016-09-04T15:50:50","slug":"rosemary-smashed-potatoes%e3%83%ad%e3%83%bc%e3%82%ba%e3%83%9e%e3%83%aa%e3%83%bc%e3%81%a4%e3%81%b6%e3%81%97%e3%83%9d%e3%83%86%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41687&lang=en","title":{"rendered":"Rosemary Smashed Potatoes
\u30ed\u30fc\u30ba\u30de\u30ea\u30fc\u3064\u3076\u3057\u30dd\u30c6\u30c8"},"content":{"rendered":"

\"30\"<\/p>\n

I got beautiful potatoes from the farmers market, and I decided to make smashed potatoes for snack.<\/p>\n

Since I saw this somewhere online a while ago, I wanted to try.<\/p>\n

\"27\"<\/p>\n

This is right before going into the oven.<\/p>\n

\"28\"<\/p>\n

Ta dah!<\/p>\n

\"29\"<\/p>\n

Galic…rosemary…olive oil… Mmmmh, it smells so good!<\/p>\n

These are good as they are, but they can be perfect when served with eggs for breakfast or with steak for dinner.<\/p>\n

\"31\"<\/p>\n

Rosemary Smashed Potatoes<\/strong><\/p>\n

12 small potatoes
\n2 tablespoons olive oil
\n2 cloves garlic, chopped
\n1\/2 teaspoon chopped rosemary
\nsalt and pepper
\nadditional rosemary<\/p>\n

1. Boil potatoes. Cook through.
\n2. Preheat oven to 450F.
\n3. Smash potatoes.
\n4. Mix olive oil, garlic, and rosemary. Drizzle the mixture over the potatoes.
\n5. Salt and pepper.\u3000Sprinkle some additional rosemary.
\n6. Bake in the oven for 20 minutes.<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I got beautiful potatoes from the farmers market, and I decided to make smashed potatoes for snack. Since I saw this somewhere online a while ago, I wanted to try. This is right before going into the oven. Ta dah! Galic…rosemary…olive oil… Mmmmh, it smells so good! These are good as they are, but they […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,22,28,29],"tags":[],"class_list":["post-41687","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41687","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41687"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41687\/revisions"}],"predecessor-version":[{"id":41700,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41687\/revisions\/41700"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}