Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter

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2 ½ cups plus ⅛ teaspoon salt

4 russet potatoes, scrubbed and dried

2 sprigs plus ¼ teaspoon minced fresh rosemary

1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded

4 teaspoons olive oil

4 tablespoons unsalted butter, softened

Directions at americastestkitchen.com

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