On Thu 03 Jul 2008 12:09:42a, sf told us...

> 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.

Oil has never worked for me, only a solid fat. Baking potatoes at a high
temperature is far more important than convection. What temperature did
you use? I never bake them at less than 425°.


--
Wayne Boatwright
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Thursday, 07(VII)/03(III)/08(MMVIII)
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Catalyst (n): an alphabetical list of cats.
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