On 17 Mar 2015 16:22:19 GMT, KenK > wrote:

> A totally uninteresting esperiment in my oven, probably tomorrow. The
> grocery had no Russet or Idaho potatoes so I got a couple of red potatoes
> large enough for baking instead. Will try one tomorrow. Oddly, I've never
> tried baking a red potato. I suspect it will taste, to my uneducated
> palate, just like an Idaho.

It won't fluff like a russet, so be prepared for that. I like to cut
reds or yellows into thick slices, coat with oil (I use olive), season
with s & p and roast them in a hot oven until nicely browned on both
sides, turning at least once (the side that touches the pan is the
side that browns fastest).

--
A kitchen without a cook is just a room