On Thu, 03 Jul 2008 04:02:16 GMT, hahabogus > wrote:

>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.

Gotta say, oil didn't make a big difference and I cooked my potatoes
on convect. I was very disappointed in the entire process. That oil
thing is theory only. I think a naked skin is crispier.


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

Mae West