This method yields substantial hunks of potatoes that are beautifully golden on the outside and pillowy-tender on the inside.
Sometimes, I load them up with some sour cream, chives, dill, flaky salt and pepper for a variation we could call ranch potatoes.
love to use a combination of red potatoes and Yukon golds for some interesting texture and color contrast.
Red potatoes are fluffy on the inside, with a distinctive earthy flavor and fun red exterior.
prefer to save Russet potatoes for potato wedges and mashed potatoes, but they will work in a pinch.
Simply chop up a couple of jalapeños (adjusting the amount to your desired level of heat) and mix them into the batter before baking.
They are more dry on the inside, which makes them perfect for French fries, but not quite as suitable for roasting.