4 tbs butter
4 tbs olive oil
A few chives
1 or 2 cloves of garlic
Salt and pepper
Preheat the oven to 350F or 180C.
Wash and dry potatoes, trim off any eyes or unsightly bits. Leave skins on.
Trim a thin bit off the bottom of each potato, enabling them to sit flat without rolling.
Place on a cutting board two chopsticks, one on each side of the potato to avoid cutting right through.
Cut slits through each potato until you hit the chopstick. Cut approx 1/4 inch.
In a saucepan, add the olive oil.
Add the whole garlic, crushed and peeled.
Add the rosemary to the oil and heat up oil to sweat the ingredients a little.
Open up the potato slits and pour some of the infused oil or brush it on generously.
Season with salt and pepper.
Place in oven for 60-70 minutes (edges should be crispy).
Melt the butter in the same saucepan with garlic and rosemary.
Remove the potatoes from the oven and brush generously with the melted butter.
Chop the chives and garnish just before serving.