Preparation time: 20 minutes 

 

Cooking time: 15 minutes 

 

Total time: 35 minutes.

 

Serves 4 

 

Ingredients: 

 

• 2 potatoes.

• 4 cloves Garlic, finely chopped.

• 2 teaspoons Resona Coconut Butter, softened.

• 2 teaspoons Resona Sunflower Oil.

• 1/4 teaspoon Rosemary.

• Salt and Pepper, to taste.

 

Instructions: 

 

• Preheat the oven to 220˚C (425˚F).

• Place the potatoes flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

• Arrange the potatoes in a baking tray and insert finely chopped garlic in between the slits.

• Spread some Resona coconut butter on top of each potato. Then drizzle Resona sunflower oil and sprinkle some sea salt, rosemary and freshly ground black pepper.

• Bake the potato for about 40 minutes or until the potato turns crispy and the flesh is soft. Once done, remove it from the oven and serve hot.