On a recent trip to Hot Springs, Arkansas, I can honestly say I had the best breakfast potatoes I’ve ever had in my life while enjoying a splendid breakfast at The Reserve.
The inn, once a mansion for W.C. Brown, a man heavily vested in the booming lumber business of the early 20th century, is a magnificent example of repurposing a home into a property for overnight guests looking for a huge step above a typical motel. The inn boasts 12 large, roomy guest rooms that guarantee a comfortable night’s sleep tucked between luxurious linens in your big four-poster bed.
Breakfast is part of The Reserve experience, and on the morning of my stay, I was treated to the creativity of chef Nathan McMurry’s steak and eggs with breakfast potatoes.
McMurry is head chef, and his wife, Katelyn, is director of sales and marketing for this exquisite inn, located directly across the street from Hot Springs’ famous racetrack, Oaklawn, home to the Arkansas Derby.
Breakfast potatoes are often treated as a second-thought side dish, but on my plate this particular morning, they were the star of the show. So when McMurry came out to greet his early-morning guests, I had the opportunity to ask him his secret, which he happily shared.