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Ingredients
| russet potatoes: 4 whole potatoes |
| olive oil: 4 Tbl |
| dried rosemary: 1 Tbl |
| Kosher salt: 1 tsp |
| salted butter: 2 Tbl |
Baked Potato With Rosemary
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Preheat oven to 375.
- Scrub potatoes and slice 1/2" thick slices from end to end.
- Keep each potato together.
- I use individual ramekins to bake them in, but you can use a caserole dish that will hold the potatoes so they don't fall apart.
- Brush some of the oil in the bottom of the ramekins and put one potato in each.
- Spread the slices a little so they are kind of loose.
- Brush the rest of the oil on the potatoes.
- Sprinkle rosemary and salt on top and top with butter.
- Bake 1 hour or until fork tender.
- The whole thing should come right out together and can be served on plates.
- Drizzle remaining oil and butter over top.