Total time: 1 hour, 15 minutes
Servings: 6
6 baking potatoes, about 2 pounds total, scrubbed
2 tablespoons olive oil
1/2 tablespoon sea salt
1 bunch fresh rosemary
Shredded Cheddar cheese for sprinkling, optional
1. Heat the oven to 400 degrees.
2. Put a potato on a cutting board and lay a wooden spoon next to it. Cut 8 or 10 slices down through the potato until the knife reaches the spoon handle; this will leave the base of the potato intact. Repeat with all potatoes.
3. Place the potatoes in a roasting pan, drizzle with the oil and sprinkle with the salt. Place a sprig of rosemary between each slice. Bake until tender, 40 or 50 minutes.
4. For serving, remove the rosemary springs and replace with fresh ones, or sprinkle with shredded cheese.
