-
Notifications
You must be signed in to change notification settings - Fork 2
/
roast-taters.json
38 lines (38 loc) · 1.61 KB
/
roast-taters.json
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
{
"id": 4,
"@context": "http://schema.org/",
"@type": "Recipe",
"name": "Roast Taters",
"suitableForDiet": "https://schema.org/VegetarianDiet",
"author": {
"@type": "Person",
"name": "Kandice Long"
},
"datePublished": "2019-06-10",
"description": "If you’ve ever wondered how to trick a pasta-loving kid (or perhaps even a carb-obsessed adult) into eating more vegetables, then a “lasagna salad” may just be the very green answer to your prayers. This virtually carb-free creation consists of seven layers of vitamin-rich veggies including a base of iceberg lettuce, layers of sliced onion and slivers of red tomatoes.",
"prepTime": "PT10M",
"cookTime": "PT45M",
"totalTime": "PT50M",
"keywords": "Roast Taters",
"recipeYield": "2 servings",
"recipeCategory": "Dinner",
"recipeIngredient": ["2 potatoes", "1/2 cup olive oil", "salt"],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Preheat the oven to 180ºC - 220ºC. Peel and chop the potatoes into chunks, roughly the size of golf balls."
},
{
"@type": "HowToStep",
"text": " Parboil the potatoes in a pan of boiling, salted water for 10 minutes, drain, place in a plastic container with some oil and s&p (enough to coat the taters) shaking them to chuff up the edges."
},
{
"@type": "HowToStep",
"text": "Place some baking paper in a large roasting tray & add some unpeeled garlic, herbs (sage or rosemary leaves are good) if you like."
},
{
"@type": "HowToStep",
"text": "Place the tray in the oven and cook for 45 minutes, or until golden and crisp."
}
]
}