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Subject: What are the best potatoes for baked potatoes ?
Newsgroups: rec.food.cooking

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From: Shawn Sklofsky <shawnskl[at]uniserve.com>
Date: Fri, 13 Feb 1998 03:27:40 GMT
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I just moved out on my own and I'm just starting to learn to cook.

I purchased some "Yukon Gold" potatoes at Safeway for baked potatoes.
Well, I made one tonight (425F for 45min.) and the inside was icky.

Is there one type of potato that's better than other for baking ?  Any
hints on how to make the "perfect" baked potato ?

Suggestions appreciated.

Thanks

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From: sandy[at]pacifier.com (Sandy)
Date: Thu, 12 Feb 1998 20:12:22 -0800
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Well, basic Idaho russet potatoes (the big brown ones) are the fluffiest
bakers and all-around potatoes.  For potato salads and the like, try the
"waxy" potatoes like red and yukon.  Hash browns are a toss-up - I usually
use the russets though.

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From: Young <qwerty5[at]ix.netcom.com>
Date: Fri, 13 Feb 1998 07:39:49 -0500
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Yukons make terrific mashed potatoes, if you're interested ...

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From: cornie[at]aol.com (Cornie)
Date: 13 Feb 1998 05:08:19 GMT
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>Is there one type of potato that's better than other for baking ?

I use russett (sp) potatoes.

>Any<BR>
>hints on how to make the "perfect" baked potato ?

I turn my toaster oven on 400 and then wash the potatoes.  Then I put some
margarine or butter on the outside.  You can salt the outside, too.  Then pop
into toaster oven for about an hour.

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From: sally bond <sazzy008[at]home.net>
Date: Fri, 13 Feb 1998 00:51:19 -0500
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How was it yucky on the inside? The Yukon Gold is good for baking, but I
have found it doesn't quite have the fluffy texture of a russet potato.

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From: Shawn Sklofsky <shawnskl[at]uniserve.com>
Date: Sat, 14 Feb 1998 04:09:38 GMT
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>How was it yucky on the inside? The Yukon Gold is good for baking, but I
>have found it doesn't quite have the fluffy texture of a russet potato.

I guess that was it.  The texture was too...starchy or something.  I
guess I'm used to the baked potatoes at steakhouses, you know where
the potato is so good you even want to eat the skin.

Oh well.  You live and learn, right ?

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From: shacra <CRASharon[at]msn.com>
Date: 13 Feb 1998 21:19:13 -0800
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Shawn Sklofsky says...
>guess I'm used to the baked potatoes at steakhouses, you know where
>the potato is so good you even want to eat the skin.

The skin is the best part....Who doesn't eat the skin of a baked potatoe after
all those lectures... that is where all the vitamins are.  Before you answer, I
love all of the potatoe.

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From: sally bond <sazzy008[at]home.net>
Date: Sat, 14 Feb 1998 00:20:56 -0500
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Oh! Yeah!  Eat the insides with all the goodies, then eat the skins with
mor butter between, like a sandwich.  Yum. :-)))

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From: Russell J Steele <pensfan+[at]CMU.EDU>
Date: Tue, 17 Feb 1998 09:17:40 -0500
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by A. T. Hagan@sprintmail.com:
> This must be the baked potato from the Cardiac Cafe', right?
  
Sounds like that's where my mom got the recipe for her bacon and Miracle
Whip sandwiches I used to eat every Sunday morning for breakfast with my
eggs. What was my mom thinking getting me addicted to that stuff at such
a young age?  ;-)

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From: Bob Y. <rdyoung[at]wcc.net>
Date: Sat, 14 Feb 1998 08:36:35 -0600
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shawnskl@uniserve wrote:
>    you know where
> the potato is so good you even want to eat the skin.

"even want to eat the skin?" My Lord, the skin is the best part if it is
nice and crisp. Hunk of butter inside the hollow shell, a little salt
and pepper. If I had the time right now, I'd bake one, eat the skin and
toss the inside.

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From: polenta-brain (polenta-brain)
Date: Sat, 14 Feb 1998 17:28:20 GMT
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Bob Y. wrote:
>"even want to eat the skin?" My Lord, the skin is the best part if it is
>nice and crisp. 

well, I agree! especially with "if it is nice &amp; crisp"  &amp; therein lies
my question:  When I was a kid, my mom made baked taters with a nice
THICK, Crispy skin.  The skins today all see so THIN!  THe other day I
was baking a Yukon Gold &amp; I put it on greased parchment paper right on
the rack.  I used the paper, because in the past I have had the skin
rip right off &amp; stick to the rack.  Well, it did the same thing,
ripped right off &amp; stuck to the paper!  grrrrrrr......I can't seem to
get a decent skin anymore!  The russets/Idahos do the same thing.

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From: (sf)
Date: Sun, 15 Feb 1998 22:35:00 GMT
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I will agree that it's hard to find potatoes with the same thick skin
you remember.  It's hit and miss, mostly miss.

Do you turn the oven up to 400 degrees?  Do you preheat the oven?  I
always bake potatos directly on the rack and never have a problem with
the skin sticking.

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From: Nancy Young <qwerty5[at]ix.netcom.com>
Date: Sat, 14 Feb 1998 13:15:15 -0500
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You know, I used to eat the skin of the baked potatoes when I was
a kid, thinking it was just a strange thing to do ... with tons 
of butter (yeah, right, in my house it was margarine) 

Well, I went to my ex-bil's wedding in a really fancy hotel in
Baltimore and a waiter came around and offered an hors doeuver (I 
don't feel like looking up the spelling) I asked what they were
and was (happily) shocked to find that they were potato skins.

Since then, my guilty secret has become a mainstay on every menu,
it seems ...

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From: Jerry Roush <roush_jerry[at]htc.honeywell.com>
Date: Fri, 13 Feb 1998 12:32:30 +0000
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I like Yukons boiled, then sprinkled with olive oil, salt &amp; pepper!
IMHO, "plain ol'" russets are the best for baking.  My wife bakes
'em in the microwave, wrapped in wax paper. I don't know how long
it takes (see dejanews for recent discussion).

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From: aquari[at]aol.com (Elizabeth Dean Brooks)
Date: 13 Feb 1998 15:17:45 GMT
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>Use russets from Idaho, Eastern Washington, or Nevada. The best bakers
>and friers that I've ever used came from Winnemucca, Nevada, if you
>can find them.
>
>Good eats- D.M. 

Amen to that!

Lib

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From: Bernhard Schopper <webweave[at]cais.com>
Date: Sat, 14 Feb 1998 05:03:22 -0500
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I'm not sure what "Yukon Gold" potatoes are (I suppose they're grown in
Canada), but the best baking potatoes are Idaho potatoes. The key is not
to wrap them in Al foil since it inhibits flakiness due to excess
retention of moisture. A good baked potato should be flaky.After you
washed and dried the potatoes, grease them lightly with melted butter and
bake for about an hour at 400F, depending on size. When the potatoes are
half-done, puncture each once with a fork. This will vent the steam.

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From: Art Simon <aasimon[at]pop.flash.net>
Date: Sat, 14 Feb 1998 11:15:24 -0600
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> Is there one type of potato that's better than other for baking ?

I think you'll have better luck with russets. Wash, dry, prick with fork,
rub with a little oil, bake.

Those yukon golds are great *roasted*. Wash, cut into bite size chunks,
toss into steel mixing bowl, add some olive oil, a little minced garlic,
and maybe some salt-substitute herb mix like Mrs. Dash. You may or may
not want to throw in a tablespoon of coarse sea salt.. Toss all well to
cover, then put into shallow roasting pan in standard or convection
oven. Rost until golden brown, serve as a side dish. Delicious!


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