A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 3 tablespoons unsalted butter, softened ¼ cup extra-virgin olive oil 3 tablespoons fresh thyme leaves, finely chopped Kosher salt and freshly ground black pepper, to taste 6

Rosemary and Goat Cheese Strata

Yield: 6 servings. 3 tablespoons unsalted butter, softened ¼ cup extra-virgin olive oil 3 tablespoons fresh thyme leaves, finely chopped Kosher salt and freshly ground black pepper, to taste 6

Hasselback Potatoes with Lemon-Thyme Butter

Hasselback Potatoes with Lemon-Thyme Butter Recipe

Yield: 6 servings.

3 tablespoons unsalted butter, softened
¼ cup extra-virgin olive oil
3 tablespoons fresh thyme leaves, finely chopped
Kosher salt and freshly ground black pepper, to taste
6 medium russet potatoes, scrubbed
2 teaspoons fresh lemon zest

Preheat oven to 450°. In a small mixing bowl, mix together butter, olive oil, thyme, salt, and pepper. Set aside.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato, making cuts about inch to ¼ inch apart, and leaving ¼ inch at the bottom unsliced (the spoon handles will prevent you from slicing the potato all the way through). Repeat with the remaining potatoes.

Place the potatoes on a parchment-lined baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake 50 to 60 minutes, or until the outer edges of the potatoes are crispy brown. Sprinkle lemon zest over potatoes and serve.

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This story was published on Mar 30, 2017

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.