Several weeks back I shared the ode to a tuber, and also a link to some delicious look spuds. Well I FINALLY got around to trying the new potato method. The recipe called for redskins but the blogging chef used russets, so in the interest of research, I made both.
I cooked each about 35 minutes, and while they weren't as beautiful as Savoring Time in the Kitchen's they were super easy and super delicious. I honestly can't decide if I preferred the redskins or russets. I'm sure either would compliment grilled salmon nicely. (I, however, paired mine with a side of croutons. Because, well, I love starch).
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