{"id":8152,"date":"2020-02-15T10:29:03","date_gmt":"2020-02-15T17:29:03","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=8152"},"modified":"2020-02-15T10:29:03","modified_gmt":"2020-02-15T17:29:03","slug":"hasselback-potatoes","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/hasselback-potatoes.html","title":{"rendered":"Hasselback Potatoes"},"content":{"rendered":"<p><em>These can be prepared\u00a0early and reheated.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>25 small white potatoes (about 2 1\u20442 lb.)<\/li>\n<li>3\/4 cup (1 stick) unsalted butter, melted,<\/li>\n<li>plus more for brushing<\/li>\n<li>50 fresh sage leaves<\/li>\n<li>Flaky sea salt (such as Maldon)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 400\u00b0.<\/li>\n<li>Peel potatoes.<\/li>\n<li>Then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape.<\/li>\n<li>Cut potatoes crosswise into thin slices, stopping 1\u20444\u201d before cutting all the way through.<\/li>\n<li>Place potatoes on a rimmed baking sheet.<\/li>\n<li>Gently press down on them to fan slices in one direction.<\/li>\n<li>Brush potatoes all over with 1\u20442 cup butter.<\/li>\n<li>Tuck 2 sage leaves into each potato.<\/li>\n<li>Season with salt.<\/li>\n<li>Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25\u201330 minutes.<\/li>\n<\/ol>\n<p><strong>Source:\u00a0\u00a0<\/strong>Taste of Australia VPWL December 2014<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These can be prepared\u00a0early and reheated. Ingredients: 25 small white potatoes (about 2 1\u20442 lb.) 3\/4 cup (1 stick) unsalted butter, melted, plus more for brushing 50 fresh sage leaves Flaky sea salt (such as Maldon) Directions: Preheat oven to 400\u00b0. Peel potatoes. Then use peeler to shave off some flesh as needed to give &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/hasselback-potatoes.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Hasselback Potatoes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[40],"tags":[58],"class_list":["post-8152","post","type-post","status-publish","format-standard","hentry","category-starch-potatoes","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=8152"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8152\/revisions"}],"predecessor-version":[{"id":8217,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8152\/revisions\/8217"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=8152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=8152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=8152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}