Joseph Littleshoes > wrote in
:

> sf wrote:
>> OK, I've read about rolling in salt and someone mentioned recently
>> about inserting slivers of garlic. All sounds delicious!
>>
>> I tried it tonight. Gah! How do I make the salt stick? Water
>> didn't make sense because the salt would "melt". Then I tried
>> inserting garlic slivers.... which was like trying to insert garlic
>> into rock.
>
> Rub the potato with butter and then salt and garlic granules or first
> rub the whole potato with crushed garlic, then with butter, then
> gently again with more crushed garlic then salt & a little freshly
> ground pepper.
>
>

I wash the spud(s), stick them with a fork, dry them off; then rub them
with oil....canola oil in my case...but olive oil works too, so does
butter or peanut oil. Now with a slight oil coating salt will stick. The
oil also helps to crisp up the skin. And a crisp skin is the whole point
of baking potatoes.

You may laugh at the idea of sticking the potato with a fork...but when a
potato explodes in the oven as the rare ones do; you won't think it is
too funny. Cleaning a 400F oven of burning potato shrapnel isn't fun with
all the burn yourself possibilities plus it stinks up the house. Very few
things stink as bad as burning potato.

--

The house of the burning beet-Alan