Baked Potato With Rosemary

Baked Potato With Rosemary

  • Prep Time: 5 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4

    • About This Recipe

    “This is very simple, and very tasty!”

    Ingredients

  • 4baking potatoes
  • 3 -4tablespoonsextra virgin olive oil
  • 1tablespoondried rosemary
  • 1teaspoonkosher salt
  • 2tablespoonsbutter

    • Directions

  • 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.

    • Reviews

  • “Very good and easy.Baked in ramekins and that worked really well.Four rating because it seemed to be missing something – maybe more rosemary? or we miss not having onions? or garlic?I will make as is for family but will try some experimenting …”

  • “YUMMO!!!I made these last night for dinner to go along with a filet and a green salad and the smell in the kitchen was wonderful……I followed the directions except to add a little garlic salt to the rosemary and I didn’t use much kosher salt at all. Definately will make these again.Made for French Forum — Rosemary.Thank you!”

  • “These potatoes are easy and never fail to make a great impression.I cook them until the pan drippings start to brown, and then top the potatoes with that.Delicious!”

  • “I never knew that a baked potato can taste this good!! WOW, so simple but full of flavor!!My only complaint is that it took me almost 2 hours to cook them and we were in a big hurry to leave after dinner.But hey, it was so worth the wait!! This would be an excellent side dish to serve for company because it’s so simple & you just put it in the oven & forget about it. Thanks for posting, Unkle Leo!”

  • “Very good! Followed recipe exactly though it did take longer to cook than the time listed the results were perfection. Thanks for listing.”

  • “My DH and I loved these potatoes. Have made them before with thin slices of onion set between the potato slices, as well. I made your version tonight to go with ribeye steaks and a salad. I used both rosemary and garlic powder to top. Enjoyed very much.”

  • “I made it with sweet potato but had to cook it 15 minutes longer.Very tasty.”

  • “I made these a couple of months ago and enjoyed them very much. I used no rosemary and used garlic instead. Delicious. I plan on cooking with tonights grilled chicken breast.”

  • “Tasty potato, goes great with steak, nice & crispy ourside and moist inside.I cut back on the oil & the butter still great”

  • “Great variation on a baked potatoe.To save calories I sprayed with pam instead of the oil.Set the potatoe on a wooden spoon, and then cut.You’ll get a cut that’s deep enough, but still keeps the potatoe together.”

  • “Yummy potatoes, easy to make too,I have an abundance of fresh rosemary, so used that, and it was good. I’ll make these again. We had them with roast leg of lamb.”

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