A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Mustard Roasted Potatoes

potatoes

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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This story was published on Aug 05, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.