Recipe

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• 4 baking potatoes
• 3 -4 tbsp extra virgin olive oil
• 1 tbsp dried rosemary
• 1 tsp kosher salt
• 2 tbsp butter

• 1 Preheat oven to 375.
• 2 Scrub potatoes and slice 1/2 thick slices from end to end.
• 3 Keep each potato together.
• 4 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.
• 5 Brush some of the oil in the bottom of the ramekins and put one potato in each.
• 6 Spread the slices a little so they are kind of loose.
• 7 Brush the rest of the oil on the potatoes.
• 8 Sprinkle rosemary and salt on top and top with butter.
• 9 Bake 1 hour or until fork tender.
• 10 The whole thing should come right out together and can be served on plates.
• 11 Drizzle remaining oil and butter over top.