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.
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 😆