Servings: 4 | Time: About 1 hour
Ingredients
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4 medium potatoes (russet or another good baking variety)
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2 tablespoons olive oil
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1 teaspoon sea salt
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4 teaspoons of ZEST Garlic Lovers’ Gold spice blend
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100 g unsalted butter, softened
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1 tablespoon chopped fresh parsley
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Zest of ½ lemon
Instructions
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Prep the potatoes: Preheat your oven to 200 °C. Scrub the potatoes and pat them dry. Pierce each potato a few times with a fork, then rub with olive oil and sprinkle with salt and 2 teaspoons of Garlic Lovers’ Gold.
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Bake: Place the potatoes directly on the oven rack or on a baking tray. Bake for about 45 minutes, or until the skins are crisp and the insides are tender when pierced with a knife.
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Make the herbed butter: While the potatoes bake, mash the softened butter with the remaining 2 teaspoons of Garlic Lovers’ Gold, chopped parsley and lemon zest until well combined.
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Split and fluff: Once baked, remove the potatoes from the oven. Using a knife, make a cross on the top of each one and gently squeeze the ends to open up the flesh. Fluff the insides with a fork.
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Top and serve: Spoon a generous dollop of the herbed garlic butter into each hot potato. Let the butter melt into all the nooks and crannies, then garnish with extra parsley if you like. Serve immediately and enjoy the garlicky goodness!
Tip: For extra crisp skins, rub the potatoes with a little more olive oil halfway through baking.
