Preheat oven to 425 degrees.
Clean your potatoes well with a brush.
Dry them.
Now with a sharp knife cut down into the potato stopping before you hit bottom. You want to leave a gap at the bottom so it does not fall apart. It’s tricky the first time. Your natural inclination will want you to cut clear through. Resist and stop.
Now make cuts all the way along the length of the potato. Take a look at the picture and you will see what I mean and how it should look.
Now place them in a parchment lined pan (I line everything, makes clean up a snap).
Now cut your butter into thin wedges. Tons of thin wedges.
Now slip those carefully between all the cuts in the potato.
Sprinkle with sea salt.
Pop them in the oven.
Now baste them every 5 to 10 minutes. Makes a huge difference. That way they don’t get all dried out and yucky. Baste the heck out them.
Cook for about 40 to 45 minutes. (Unless you have mutant potatoes like I did, then it could take an hour or up to an hour and fifteen minutes!)
They are done when the flesh of the potato is soft. And it should be turning a golden colour.
Remove from oven.
Serve with a big old buttery smile!