Wayne Boatwright > wrote:
> 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°.

I use butter and bake them at the very least 400F. Nice crispy salty skins,
yum! I'm not sure what sf was expecting, it's not like the taste of the
potato inside will change.

Jill