INGREDIENTS
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4 medium russet potatoes
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2 tablespoons extra virgin olive oil
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2 tablespoons butter
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2 cloves garlic, halved
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1 teaspoon rosemary leaves, do not chop leaves
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zest of 1 lemon
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1 tablespoon melted butter
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sea salt
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1 teaspoon rosemary leaves , finely chopped for garnish