Directions

1Preheat oven to 400 degrees

2Cut a small slice off the long side of each potato to leave a flat surface on the bottom. Place the potato cut side down. Using a sharp knife cut thin vertical slices across the potato. Cut down to the bottom of the potato, being careful not to cut all the way through.

3In a small bowl combine 2 T OIL WELL Lemon Olive Oil, 2 T butter, whole rosemary leaves and garlic. Place in microwave for 30 seconds. Remove, stir and microwave an additional 30 seconds. When melted add lemon zest. Stir and set aside.

4Using your hands rub down the potatoes with 1 t OIL WELL Lemon Olive Oil. Place potatoes flat side down onto baking sheet. Bake for 15 minutes. Remove, brush with ½ of the Olive Oil mixture. Return to oven and continue to bake for 15 minutes. Remove, brush with the remaining Olive Oil mixture. The garlic and rosemary leaves should be left in the bowl. Return to the oven and bake for another 15 minutes.

5Remove from oven and brush with 1 T melted butter. Sprinkle with OIL WELL French Fleur de Sel Sea salt. Return to oven and bake 10-20 minutes until crisp and golden brown. (Total baking time is 55-65 minutes)

6Remove from oven, sprinkle with chopped rosemary. Serve and Enjoy!