Salt Crusted Baked Potatoes with Roasted Garlic & Rosemary Butter

Potatoes

1. Heat oven to 425°F.  Line a baking sheet with aluminum foil.
2. Scrub the russet potatoes to remove any dirt.  Dry with a paper towel.  Brush or rub each potato with olive oil, enough to completely coat them.  Sprinkle each oil-rubbed potato generously with 1/2-1 tablespoon of salt, rubbing it around to evenly coat the skin of each potato.  Place potatoes on the foil-lined baking sheet.  Do not poke holes in the potatoes!
3. Bake for 45-60 minutes, depending on the size of the potatoes, turning halfway through cooking, until the potatoes are soft when you squeeze them with an oven mitt or a fork slides easily in and out.
4. Create a slit down the center of each potato, starting 1/2-inch from each end, then squeeze the potato open to reveal the fluffy center.  Top with Roasted Garlic & Rosemary Butter.

 Roasted Garlic & Rosemary Butter

1. In a medium bowl, add the softened butter, salt, and rosemary.  Squeeze the roasted garlic cloves out of the papery skin into the bowl with the butter, and stir or mash everything together until combined.  Line a plate with plastic wrap and drop spoonfuls of the butter mixture onto it before refrigerating until firm.

Never baked a potato before?  See How to Bake a Potato