2 ms·
You're making this out to be some British/American difference but it isn't. OP is just wrong about potatoes. In America also, baked potatoes are baked skin-on
by margalabargala 2y ago
You're making this out to be some British/American difference but it isn't. OP is just wrong about potatoes.
In America also, baked potatoes are baked skin-on whole in the oven. Often wrapped in aluminum foil.
Roasted potatoes are cut up, tossed in oil, salt, and sometimes other herbs, and baked that way.
- derefr 2y agoIt's not even specific to potatoes. "Bake" and "roast" are distinct culinary jargon terms. Quoth ChatGPT: > Baking occurs at a moderate temperature, and is generally used to cook and solidify foods without browning them excessively. This technique creates a consistent, even texture throughout the food. > Roasting, meanwhile, uses a higher temperature, and focuses on achieving a crispy, browned exterior with a tender interior, enhancing flavors through caramelization and the Maillard reaction. Anything you put in an oven covered completely in aluminum foil —like a baked potato — is only going to end up baked, not roasted.
- adriand 2y ago> Anything you put in an oven covered completely in aluminum foil —like a baked potato — is only going to end up baked, not roasted. Actually, this produces a steamed potato. Covering it in foil is a poor technique for this reason. To properly do this: wash the potato, stab the skin a few times with a fork (failure to do this may produce an exploded potato), sprinkle with salt while still damp so the salt adheres, then roast directly on the oven rack (or in a barbecue) until squeezing it gives a fair bit of give.
- hammock 2y agoAluminum foil is the rosin, in this recipe (to get even closer you could steam the foil wrapped potatoes instead of bake)