That’s a good point. I don’t really know what I’m doing, so I’m not able to predict exact variations. I found that this worked relatively consistently no matter how I cooked it, but the version in the recipe above was the best.
I definitely endorse changing the recipe based on how it goes:
If it’s not crispy enough, bake it longer uncovered, or increase the temperature, or move the pan closer to the top of the oven.
If the internal texture is crunchy/uncooked, bake it (covered) longer.
If the internal texture is too mushy, bake it (covered) shorter. You could also make the inside crispier by discarding the liquid released when you salt the potatoes, but you’d also need to adjust the amount of salt to make it taste good, and it would effect how it cooks.
That’s a good point. I don’t really know what I’m doing, so I’m not able to predict exact variations. I found that this worked relatively consistently no matter how I cooked it, but the version in the recipe above was the best.
I definitely endorse changing the recipe based on how it goes:
If it’s not crispy enough, bake it longer uncovered, or increase the temperature, or move the pan closer to the top of the oven.
If the internal texture is crunchy/uncooked, bake it (covered) longer.
If the internal texture is too mushy, bake it (covered) shorter. You could also make the inside crispier by discarding the liquid released when you salt the potatoes, but you’d also need to adjust the amount of salt to make it taste good, and it would effect how it cooks.