On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
wrote:

>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?
>
>No clue about garlic slivers in baked potatoes. I've heard of roasted
>garlic *mashed* potatoes...
>
>As for salt, rub the potatoes with butter or some say olive oil. I suspect
>this is a more "modern" thing now that EVOO (heh) has become the big Food
>Network idea. I rub the scrubbed baking potatoes with butter because that's
>what Mom always did, dating way back before Food TV was a gleam in anyone's
>eye. Then poke a few holes in it with a fork and sprinkle with salt. They
>did them that way at Red Lobster circa 1978. No foil on those potatoes
>[back then]. Makes for a nice crispy potato skin which you can eat. Yum!
>

Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
potatoes absolutely naked at 400° and I never thought about doing it
any other way until I read about it here in rfc. I didn't slather
them with butter tonight. I used EVOO (thank you Rachael Ray for the
acronym) - which I get by the jug at CostCo.... but never wrapped in
foil - EVER.

When you coat them with butter... do you put them directly on the oven
rack with no drip pan or any kind?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West