This rub came about as an experiment in the kitchen from the spicy steak and chop rub we’ve used on many occasions.  I had found a potato recipe that looked really great, and I wanted to compliment the spuds with similar flavors.  This is the best thing I’ve ever placed onto our bone-in chops!  And for good measure, the potato recipe is included as well.  Very simple, and very delicious.  Enjoy.

Directions:  Mix dry ingredients and rub generously into chops.  Allow the rub to penetrate for at least 4-6 hours, refrigerated and covered.

1 tablespoon thyme

1 tablespoon turmeric

1 tablespoon sea salt

1 tablespoon seasoned salt

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 tablespoon ground black pepper

Crispy Potato Roast

I have to give credit where it is due, this recipe came from PBS via Martha Stewart’s Everyday Food program.  It will not disappoint!

1. Heat oven to 400 degrees. In a small bowl, combine butter and oil. Brush the bottom of a round 9-inch baking dish with butter mixture. Using a mandolin, slice potatoes crosswise very thinly.
2. Arrange potatoes thin sides up in dish slightly fanning out slices as you go. Wedge shallot slices sporadically throughout. Sprinkle pepper flakes over potatoes, season generously with salt and 1/4 teaspoon pepper and brush with remaining butter mixture. Roast until potatoes are cooked through, with a golden-crisp crust, about 1 hour. Tuck remaining thyme around potatoes and bake for 15 minutes more.