2 pounds potatoes
2 tablespoons olive oil
2 tablespoons butter, melted
2 tablespoons lemon juice
2 spring onions, chopped
3 garlic cloves, minced
½ cup Dijon mustard
3 tablespoons fresh thyme, chopped
3 tablespoons fresh rosemary, chopped
Salt and pepper to taste
Preheat oven to 425˚. Combine olive oil, butter, lemon juice, onion, garlic, mustard, thyme, rosemary, salt, and pepper in a bowl; mix well.
Cut washed potatoes into small chunks and toss with mixture. Pour onto baking sheet and spread out into a single layer.
Bake for 30 to 40 minutes, stirring potatoes after 20 minutes. Serve hot or at room temperature.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
