Thanks for the tip. I will keep this one in mind next time. That is exactly the issue I had. The innards were still a little hard and the spices just didn't take as well either.
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Thanks for the tip. I will keep this one in mind next time. That is exactly the issue I had. The innards were still a little hard and the spices just didn't take as well either.
No worries. It's easier to do it this way and means the spuds are ready at the same time as everything else. 👍