Just about any kind of potato works, depending on what you can get your hands on, though Grandma doesn’t care for those “itty-bitty ones,” which are “really gourmet” and “not available in the average supermarket.” You can peel them or not, “whatever you feel like doing.” The oven temperature has gotta be “hot,” but could be 400°F or 425°F, depending on your mood. That all said? Grandma has never measured the oil or the spices. “Never!” And while she gave me permission “to measure it out, you know, if you want to write a recipe”—for once, I opted not to. That just isn’t how they’re made.