Subject: Baked Potatoes
Newsgroups: rec.food.cooking
From: barka00 at start.com.au
Date: Wed, 06 Sep 2000 22:55:28 GMT
--------
How do you get baked potatoes crispy?
From: mcqme00 at my-deja.com
Date: Wed, 06 Sep 2000 23:15:50 GMT
--------
I would suggest spraying the top of the potatoes with Pure and simple prior to placing them in the oven. for the last 10 minutes of cooking turn up the heat.
From: Gabby (msmealey at nospam.hvgb.net)
Date: Wed, 6 Sep 2000 20:36:05 -0300
--------
No foil, no oil. Just wash, prick with a fork and bake at 450 F until done. Turn over once or twice. Skin gets crispy.
From: Kevin Murphy (kevin at eorbit.net)
Date: Wed, 06 Sep 2000 16:50:57 -0700
--------
> How do you get baked potatoes crispy?
If you're referring to crispy _skin_, a couple of tips:
1) Never wrap bakers in foil - the skins will be soggy and the centers underdone.
2) Rub a small amount of oil into the skin before baking.
From: Stan Horwitz (stan at typhoon.ocis.temple.edu)
Date: 7 Sep 2000 18:46:19 GMT
--------
> If you're referring to crispy _skin_, a couple of tips:
> 1) Never wrap bakers in foil - the skins will be soggy and the centers
> underdone.
> 2) Rub a small amount of oil into the skin before baking.
I have gotten good results just by using your first tip. I have never used oil to cook a baked potato.
From: Gabby (msmealey at nospam.hvgb.net)
Date: Thu, 7 Sep 2000 17:01:14 -0300
--------
Stan Horwitz Wrote:
> I have gotten good results just by using your first tip. I have
> never used oil to cook a baked potato.
I have -- once. Didn't produce the results I expected so went back to no foil - no oil.
From: Kevin Murphy (kevin at eorbit.net)
Date: Thu, 07 Sep 2000 15:37:44 -0700
--------
I find that oil helps with waxy, smooth-skinned potatoes such as reds or long whites. With russets, I agree with you - just pop 'em in the oven dry.
From: "hahabogus \(Alan\)" (hahabogus at hotmail.com.invalid)
Date: Fri, 8 Sep 2000 01:35:52 -0500
--------
> I find that oil helps with waxy, smooth-skinned potatoes such as reds or
> long whites. With russets, I agree with you - just pop 'em in the oven
> dry.
If you oil the skin of a red potato it seems to toughen the skin more than help crisp up the skin. IMO red potatoes taste better without oiling them.
From: cpovey at mindspring.com (Colin Povey)
Date: Thu, 07 Sep 2000 05:02:55 GMT
--------
>How do you get baked potatoes crispy?
Assuming you bake them in the microwave, put them in a hot (450 degree or so) oven for about 10 minutes after cooking in the microwave.
And never put foil around them.
From: Marc H. de Lemos (mdelemos at garnethealth.com)
Date: Thu, 7 Sep 2000 14:41:26 -0400
--------
>How do you get baked potatoes crispy?
Rub them all over with bacon fat before baking. You *do* keep a container of rendered bacon fat in the fridge, don't you ? :)
From: Stan Horwitz (stan at typhoon.ocis.temple.edu)
Date: 7 Sep 2000 18:45:13 GMT
--------
> How do you get baked potatoes crispy?
Bake them in a 450 degree oven for 1.5 hours. This is what works well for me for a medium to large potato. Be sure to use Russet potatoes, which I think are sometimes referred to as Idaho potatoes.