I'm not sure I have it quite right - the time before I got a 4 pack of red rooster potatoes, but my friend set the oven. we punctured them, coated them in olive oil, sprinkled the sea salt and in they went for 2 hours.
They came out with a really thick crispy skin, and they were real dark. I suspect it may just be that they were cooked at gas mark 6 (425 degrees).
Because last night, I got a couple of huge unknown type potatoes, and cooked them at gas mark 4 (350) for two hours. Donna wanted hers barely an hour in, and it was still a tad hard, but an hour after, mine was only just fluffy in the middle. And there wasn't much of a crust.
So would the potatoes have been crustier if they were smaller and a different type? Or is it purely the temp? or both?
Cos I can get a whole bag of red roosters for nearly the same as the 2 giants I got yesterday (what a rip off!)
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