3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
1/4 cup chopped red onion
4 garlic cloves minced
Coarse Sea Salt
1 tsp italian seasoning
Preheat oven to 375 degrees.
Wedge red onion and garlic throughout. Sprinkle with salt brush with remaining butter mixture. Bake 1 hour and add italian seasoning and bake until potatoes are cooked through with a crisp top, about 45 minutes more.