|6||Russet Potatoes, Scrubbed but not peeled|
|1 Stick||Unsalted Butter|
|3 Tbsp||Garlic, Granulated|
|1 Tbsp||Rosemary, Whole|
|1||Lemon, Zest & Juice|
|To Taste||Salt & Pepper|
1) Prepare a cast iron skillet by brushing the bottom with olive oil. If you do not have a cast iron skillet, you can substitute it with a glass or metal baking pan. Preheat oven to 400°F.
2) Scrub potatoes well and pat dry. Cut about 1/8" slits all the way along the potato, but DO NOT cut all the way through. Gently use your fingers to fan and separate the slices, then place the potatoes in your skillet or pan (keeping them about an inch apart). Sprinkle with salt and pepper, as well as some of the lemon zest.
Tip: Place two wooden spoon handles (make sure they are the same size) on each side of the potato and carefully cut down to the handle. Use this as a guide so that you do not cut the potato all the way through.
3) Place the stick of butter in a microwave safe bowl and heat slowly in microwave until completely melted. Zest more of the lemon peel into the butter, then squeeze out the juice. Mix in the garlic granules and rosemary; whisk together.
4) Lightly brush about half the butter mixture over the potatoes with a basting brush, or spoon small amounts at a time over each potato. Be sure you cover each potato entirely with the the butter. Sprinkle with more salt and pepper if desired.
5) Place potatoes in the oven. Bake for about 35 to 45 minutes or until potatoes are soft all the way through. (Cooking time and tenderness will vary depending on your oven and cooking device).
6) Remove potatoes from the oven and gently spread open the slits with a fork to fan them out. Reheat and stir the remaining half of the butter mixture, and brush or spoon it over each potato. Place back in the oven for an additional 10 minutes. Let stand 8 minutes before serving.