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.
print it
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
