You sound like my dad in his insistence at all potatoes are baking potatoes. I’ll just go make my jacket new potato then, sure it’s only four centimetres across, nonetheless I’m sure it will make a lovely meal.
For most tomato uses an equivalent volume of cherry tomatoes works fine. In some cases they’re superior because they’re already divided into bite sized portions.
Tiny potatoes bake up a treat (in groups of course ) if you oil and salt the outsides first and time them correctly.
Roasting implies cooking them in some kind of fat. Roast potatoes are doused in fat after having been parboiled and their outsides roughened specifically to cook better in that fat. A baked potato is just heated dry. (And if you just ate them like that they’d be shit, but you typically add some butter or cheese)
Try rubbing your big ol’ russet potato with a little oil and seasoned salt before baking it next time.
Little potatoes like this treatment too, no parboiling needed.
When finished, add your butter/sour cream/chives/cheese/bacon as you usually prefer. Because they’re still baked potatoes, just with crackly delicious skin and slightly less dry center.
You sound like my dad in his insistence at all potatoes are baking potatoes. I’ll just go make my jacket new potato then, sure it’s only four centimetres across, nonetheless I’m sure it will make a lovely meal.
For most tomato uses an equivalent volume of cherry tomatoes works fine. In some cases they’re superior because they’re already divided into bite sized portions.
Tiny potatoes bake up a treat (in groups of course ) if you oil and salt the outsides first and time them correctly.
Tiny potatoes roast very well. They bake for shit.
Isn’t roast a synonym for bake?
Roasting implies cooking them in some kind of fat. Roast potatoes are doused in fat after having been parboiled and their outsides roughened specifically to cook better in that fat. A baked potato is just heated dry. (And if you just ate them like that they’d be shit, but you typically add some butter or cheese)
Try rubbing your big ol’ russet potato with a little oil and seasoned salt before baking it next time. Little potatoes like this treatment too, no parboiling needed. When finished, add your butter/sour cream/chives/cheese/bacon as you usually prefer. Because they’re still baked potatoes, just with crackly delicious skin and slightly less dry center.
I mean, “rubbing with a little oil and seasoning” to me is, if not making a roast potato, starting on that continuum.
But I don’t bother with baked potatoes of any kind - roast is my preferred method.
Sounds like you’re describing a baked potato to me 😆
If a recipe calls for sun-dried tomatoes and you put in cherry tomatoes it will not work. You can’t just swap between two different types of product.
You can “sun-dry” (in real sun or a dryer) cherry tomatoes (and oil them if that’s the kind of sundried ones you need)