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

Madison County Championship Rodeo

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 ⅛ 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.

print it

This story was published on Mar 30, 2017

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.