4 baking potatoes
4 tbsp. olive oil
2 to 4 cloves garlic, chopped
1 tsp. dried, crushed rosemary
1/4 tsp. salt
1/8 tsp. fresh ground pepper

Preheat oven to 400°F.

Wash potatoes and pierce all over with fork. Lay each potato on an individual 9-inch square of aluminum foil (or sized to fit potato).

Pour 1 tablespoon of olive oil on each potato. Make sure the entire potato skin is coated in oil. Sprinkle 1/4 of the chopped garlic, rosemary, salt and pepper over the entire skin of each potato.

Wrap each potato in aluminum foil. Place foil wrapped potatoes on cookie or baking sheet (to catch any leaking olive oil).

Bake at 400°F for 1 hour.

Variation: Sea salt or Kosher salt can be used in place of table salt. Fresh, chopped rosemary can also be used.

Submitted by: Rusty Barton