- Preheat oven to 160 degrees.
- Poke a pilot hole straight through the potato with a bamboo skewer.
- Poke 3 small potatoes with fresh rosemary sprigs.
- Grind garlic, rosemary, olive oil, salt and black pepper with a mortar and pestle or food processor to a smooth paste.
- Rub rosemary skewered potatoes with infused paste.
- Place on a lined baking tray and slowly bake for 35 minutes at 160 degrees.