Ingredients

• 2 Russet Potato (large)
• 2 tbsps Extra Virgin Olive Oil
• Sea Salt & Black Pepper (to taste)
• 3 tbsps Butter
• 2 Garlic (cloves, sliced thin)
• 1/2 tsp Rosemary (chopped)

Instructions

1. Preheat the oven to 425ºF (220ºC) and line a baking sheet with aluminum foil or parchment paper.
2. Place two chopsticks (or wooden spoons) on both sides of the potato lengthwise. Using a sharp knife, thinly slice the potato until it reaches the chopstick (this prevents the knife from going all the way through). Repeat with remaining potatoes.
3. Brush the potatoes with the oil and season well with salt and pepper. Place on the baking sheet and bake for 50 minutes.
4. Melt the butter in a microwave safe bowl in 30 second increments. Once melted, add the garlic and rosemary and stir to combine.
5. Remove the potatoes from the oven and brush with the butter mixture, making sure to coat all the slices in the potato well. Place back in the oven and bake for another 10 to 15 minutes, until cooked through. Let cool slightly before eating. Enjoy!

Hints & Tips

• Leftovers
  Store in an airtight container in the fridge for up to three days.
• Serving Size
  One serving is one potato.
• Dairy-Free
  Use a dairy-free butter alternative.
• Additional Toppings
  Top with finely grated parmesan.
• Make it Vegan
  Use a vegan butter.