Note to Self...

Some combination of the oil, not using the rack, and the thickness of the skin made the skin on the underside of this potato actually a little bit crunchy. Just a bit! Not teeth-rattlingly so, but a pleasant texture.

It was, uhm, really good.

Must research how to make that happen more. Usually the skins are sort of soft and papery. Cook it longer but cooler? Same time but hotter? Roll it around a few times during cooking?

Somebody out there has solved this problem surely.

On one hand, I am at a stage in my life where Unexpected Crunchy Potato is a delightment. On the other hand, that is a comfort in itself.