[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]

Subject: Crisp skinned baked potato.
Newsgroups: rec.food.cooking

============================

From: Alburgia 
Date: Sun, 07 Nov 2004 14:51:14 -0800
--------
How do you get a really crisp skin on a baked potato.  I have tried 
rubbing with salt and olive oil, just oil, no oil just dry and doing 
them around 400degrees.  Still they just don't crackle as they used to.
What am I doing wrong.  I also cook them at least one hour.

============================

From: Gabby 
Date: Sun, 7 Nov 2004 20:25:31 -0400
--------
I do mine at 450 degrees.  Nothing on them at all.  They crisp up nicely.

============================

From: ad.rast.7[at]nwnotlink.NOSPAM.com (Alex Rast)
Date: Tue, 09 Nov 2004 00:33:34 -0000
--------
Alburgia wrote :
>How do you get a really crisp skin on a baked potato.

Use large potatoes, preferably russets, and bake at 425F. 1 hour is an 
absolute minimum. I prefer potatoes at least 1 1/2 lbs, preferably 2 lbs, 
because then you can bake for 1 1/2-2 hours, which makes for a very crisp 
skin. If you're wrapping them with foil, btw, this is the culprit. Bake 
potatoes dry and naked.

============================

From: Hahabogus 
Date: Tue, 09 Nov 2004 01:42:06 GMT
--------
Alex Rast wrote:
>  If you're wrapping them with foil, btw, this is the culprit. Bake 
> potatoes dry and naked.

I'd worry about burning something.

============================

From: Gabby 
Date: Mon, 8 Nov 2004 21:59:41 -0400
--------
Hahabogus wrote:
> I'd worry about burning something.

LOL!

============================

From: Amarantha 
Date: 9 Nov 2004 02:51:40 GMT
--------
Gabby wrote:
> LOL!

http://www.ananova.com/news/story/sm_913805.html?menu=news.quirkies


[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]