Originally Posted by
gfunkdave
Sweet potatoes won't crisp much if at all. You need the starches as found in russet for that. 450 is probably too hot...you might burn the potatoes before they are fully cooked inside. I do it as follows:
I've never had a problem taking potatoes up to 250c/480f and holding them there for an hour or so. They turn out soooo crispy and perfect in the middle. Actually amazes me how much heat you can hit a potato with and it doesn't burn while it cooks. I struggle to get the same result in an oven. Maybe it's the fan that burns the outside before the inside is cooked. I'll try and take a pic next time I do potatoes.
Last edited by bensyd; Apr 28, 2020 at 3:34 pm