{"id":6464,"date":"2021-04-08T04:32:21","date_gmt":"2021-04-08T04:32:21","guid":{"rendered":"https:\/\/sinolin.co\/?p=6464"},"modified":"2021-04-08T04:32:31","modified_gmt":"2021-04-08T04:32:31","slug":"melting-potatoes-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2021\/04\/08\/melting-potatoes-dapur-sinolin\/","title":{"rendered":"Melting Potatoes  | Dapur Sinolin"},"content":{"rendered":"\n<p>The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul><li>2 pounds Yukon Gold potatoes, peeled and cut into 1-inch slices<\/li><li>2 tablespoons butter, melted<\/li><li>2 tablespoons extra-virgin olive oil<\/li><li>2 teaspoons chopped fresh thyme<\/li><li>1 teaspoon chopped fresh rosemary<\/li><li>\u00be teaspoon salt<\/li><li>\u00bd teaspoon ground pepper<\/li><li>1 cup low-sodium vegetable broth or chicken broth<\/li><li>5 cloves garlic, peeled and smashed<\/li><\/ul>\n\n\n\n<p>Directions<\/p>\n\n\n\n<ol type=\"1\"><li>Position rack in upper third of oven; preheat to 500 degrees F.<\/li><li>Toss potatoes, butter, oil, thyme, rosemary, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Roast, flipping once, until browned, about 30 minutes.<\/li><li>Carefully add broth and garlic to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist Ingredients [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":6462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,116],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/6464"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=6464"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/6464\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/6462"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=6464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=6464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=6464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}