Ingredients:

  • 4 large Russet potatoes (approx. 250g each)
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 2 sprigs fresh rosemary
  • 1 tsp coarse sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Scrub the potatoes vigorously under cold water using a stiff-bristled vegetable brush to remove dirt. Pat them completely dry with a lint-free towel.
  2. Using a fork, prick each potato 5–6 times all over to prevent bursting and allow the garlic-infused steam to penetrate the flesh.
  3. Rub each potato generously with extra virgin olive oil, ensuring the entire surface is coated.
  4. Press the sliced garlic and rosemary leaves directly onto the oiled skin of the potatoes.
  5. Season with coarse sea salt and cracked black pepper.
  6. Wrap each potato tightly in heavy-duty aluminum foil to create a seal.
  7. Place on a baking sheet and bake at 400°F (200°C) for 60 minutes or until the center is soft and velvety.