On Wed 02 Jul 2008 09:49:16p, sf told us...

> On Wed, 02 Jul 2008 20:11:04 -0700, Joseph Littleshoes
> > wrote:
>
>>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.
>
> EVOO actually worked, but I guess butter is the consensus. I'll try
> that next time and lighten up on the salt.
>
> Frankly, the skin wasn't any better than baked naked with s&p added
> later, IMO. It was a real disappointment. I thought it was going to
> be dramatically different.

Did you use coarse salt or regular table salt? Coarse kosher or sea salt
makes a "dramatic" difference. As to your oversalting them, table salt
would definitely tend to give an oversalted result.

I typically rub the potatoes generously with Crisco, then coat with a
mixture of coarse salt, cracked black peppercorns, and granulated garlic.

--
Wayne Boatwright
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Wednesday, 07(VII)/02(II)/08(MMVIII)
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The symbol is not the same as the reality.
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