Wash potatoes thoroughly. Slice a small piece off the bottom so the potato can lay flat without rolling
Make 20-30 small slices into each potato- cutting 3/4 of the way through, leaving the bottom in tact.
Put the sliced potatoes into a cast iron skillet and into the oven. Cook for 20 minutes.
In a small bowl, combine the olive oil, garlic, rosemary, lemon zest and lemon juice.
When the potatoes have baked for 20 minutes, carefully take the skillet out of the oven and brush the olive oil/garlic mixture on top of the potatoes, using about half of the mixture. Put them back into the oven and bake for another 20 minutes. Take the potatoes out one last time, and cover with remaining olive oil/garlic mixture. Bake for a final 20 minutes. Top with salt and pepper while hot. Enjoy!
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