{"id":225065,"date":"2018-04-27T00:00:00","date_gmt":"2018-04-27T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/hasselback-potatoes\/"},"modified":"2018-04-27T00:00:00","modified_gmt":"2018-04-27T07:00:00","slug":"hasselback-potatoes","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/hasselback-potatoes\/","title":{"rendered":"Hasselback potatoes"},"content":{"rendered":"

By Julie White | What’s Cooking with Julie<\/p>\n

This recipe has a Swedish origin. Everyone loves these potatoes. Crispy on the outside, slightly soft inside. Delicious!<\/p>\n

\"Hasselback<\/a>
(Wikimedia Commons)<\/em><\/figcaption><\/figure>\n

Ingredientes:<\/strong><\/p>\n

    \n
  • 12 Yukon Gold potatoes or 6 medium russet potatoes, washed<\/li>\n
  • 1 stick melted butter<\/li>\n
  • 1\/4 taza de aceite de oliva<\/li>\n
  • Salt and pepper<\/li>\n
  • Finely chopped chives or Parmesan cheese, optional<\/li>\n<\/ul>\n

    Direcciones:<\/strong><\/p>\n

    Preheat oven to 425 degrees.<\/p>\n

    Slice the potatoes into thin slices, leaving a 1\/4 inch on the bottom so that the potato is still intact. Place on a baking sheet lined with foil or parchment paper.<\/p>\n

    Brush each potato with the butter and oil and sprinkle with salt and pepper to taste.<\/p>\n

    Bake until crispy and tender, about 60 minutes. You can sprinkle with chives and Parmesan cheese when removed from oven if desired.<\/p>\n

    \u201cEssential advice for a gardener: Grow peas of mind, lettuce us be thankful, squash selfishness, turnip to help neighbors and always make thyme for loved ones!\u201d<\/em><\/p>","protected":false},"excerpt":{"rendered":"

    By Julie White | What’s Cooking with Julie This recipe has a Swedish origin. Everyone loves these potatoes. Crispy on the outside, slightly soft inside. Delicious!<\/p>","protected":false},"author":743,"featured_media":225066,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11548","_seopress_titles_title":"Hasselback potatoes","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11548],"tags":[],"class_list":["post-225065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-la-mesa-courier"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/225065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/743"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=225065"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/225065\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/225066"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=225065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=225065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=225065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}