{"id":787,"date":"2009-01-27T00:12:06","date_gmt":"2009-01-27T04:12:06","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/?p=787"},"modified":"2009-01-27T00:12:06","modified_gmt":"2009-01-27T04:12:06","slug":"oven-roasted-red-potatoes-with-peppers-cilantro-thyme","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2009\/01\/27\/oven-roasted-red-potatoes-with-peppers-cilantro-thyme\/","title":{"rendered":"Oven Roasted Red Potatoes with Peppers, Cilantro and Thyme"},"content":{"rendered":"

Quick to make, Oven Roasted Potatoes are simple to make.\u00a0 The usual recipe – garlic & Rosemary is nice, but gets a bit old.\u00a0 This is one I’ve been using for quite a long time, and is full of interesting flavors, as well as texture and color.\u00a0 Not only tastes great, but plates nicely.<\/p>\n

\n

\"Cilntro<\/a>

Cilantro (aka Coriander)<\/p><\/div><\/h2>\n

Oven Roasted Red Potatoes with Peppers, Cilantro and Thyme<\/h2>\n

1 1\/2 pounds small new red potatoes (about 15), washed well
\n1\/4 cup vegetable oil (or olive oil, if you have it)
\n4 to 6 cloves garlic, crushed
\n2 tablespoons fresh cilantro
\n2 teaspoons fresh thyme, or 1\/2 teaspoon dried thyme
\n1\/4 cup diced red bell peppers
\n1\/4 cup diced green bell peppers
\nSalt and Pepper, to taste<\/p>\n

Preheat the oven to 375 degrees F.<\/p>\n

Wash well, and then dice the potatoes into bite sized pieces – about 1 inch.\u00a0 I hardly ever peel the potatoes.\u00a0 I like to leave it intact, as it gives good flavor, and texture.<\/p>\n

In a large bowl mix the oil, garlic, and cilantro and thyme.\u00a0 Add the potatoes and peppers and toss well.<\/p>\n

Transfer the potatoes to a shallow baking pan, and arrange into a single layer.\u00a0 Roast until potatoes are tender when tested with the tip of a knife, which should be between 25-30 minutes.<\/p>\n

Serve hot, or cold, as these are great leftover.<\/p>\n

Note:<\/p>\n

I have sometimes made a ‘potato’ salad with the leftovers, adding in mayo, and eggs, with a bit of spicy mustard.<\/p>\n","protected":false},"excerpt":{"rendered":"

Quick to make, Oven Roasted Potatoes are simple to make.\u00a0 The usual recipe – garlic & Rosemary is nice, but gets a bit old.\u00a0 This is one I’ve been using for quite a long time, and is full of interesting … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[],"tags":[110,120,160,177,15,262,298,301,312,319],"class_list":["post-787","post","type-post","status-publish","format-standard","hentry","tag-cilantro","tag-cooking","tag-food","tag-garlic","tag-grains-potatoes-pasta","tag-oven-roasted","tag-potato","tag-potatoes","tag-recipe","tag-roasted-potato"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=787"}],"version-history":[{"count":0,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/787\/revisions"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=787"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}