Quote:
Originally Posted by PR_Glen
russet are the best around these parts for baking for sure. A lot of the nutrients in potatoes are carried in the skin so i would recommend eating it. I tend to cook them a little longer to get them crispy, tastes pretty much like a chip.
unfortunately i can't eat these at all right now though as i am on a low carb diet.. hehe
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I second the Russet, followed by the Yukon gold. Really any starchy potato will do. Always rub with a little butter beforehand and generally, the crispier the better.