A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 1 pound honey gold, baby Dutch, or red potatoes 2 tablespoons bacon drippings or olive oil Coarse or flaked salt to taste Black pepper to taste 2

Rosemary and Goat Cheese Strata

Yield: 4 servings. 1 pound honey gold, baby Dutch, or red potatoes 2 tablespoons bacon drippings or olive oil Coarse or flaked salt to taste Black pepper to taste 2

Smashed Roasted Potatoes With Horseradish Sauce

Yield: 4 servings.

1 pound honey gold, baby Dutch, or red potatoes
2 tablespoons bacon drippings or olive oil
Coarse or flaked salt to taste
Black pepper to taste

2 tablespoons fresh parsley, chopped
1 (2-inch) fresh rosemary sprig, finely chopped

For the horseradish sauce:
2 tablespoons freshly ground horseradish
½ cup Duke’s mayonnaise
½ cup sour cream
1 clove garlic, minced
Salt and pepper to taste

1 teaspoon red wine vinegar

Preheat oven to 400°. Place potatoes in a heavy pot and cover with water. Bring potatoes to a boil. Reduce heat and simmer for 8 to 10 minutes or until potatoes are just tender. Drain potatoes and place on a rimmed sheet pan.

Use the flat bottom of a glass or other 3- to 4-inch-wide flat surface to smash potatoes to about ½-inch thick. Drizzle bacon drippings or olive oil over potatoes to coat them. Sprinkle with salt and pepper and roast for 15 minutes.

Turn potatoes over and return them to the hot oven for an additional 15 to 20 minutes. Remove from oven and sprinkle with parsley and rosemary.

For the horseradish sauce, mix all ingredients in a small mixing bowl. Refrigerate until ready to serve.

print it

This story was published on Oct 11, 2019

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.