On Thu 03 Jul 2008 06:00:03a, hahabogus told us...

> sf <.> wrote in :
>
>> 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.
>>
>>
>
> Oh yea of little faith....you musta used crisco..and we all know crisco
> ain't oil.
>

We often seem to be at odds, Alan. :-) I have always had better luck with
Crisco or butter. What seems to be equally important to me is baking at a
high temperature, ~425°. Baking at lower temperatures, say 350°, does not
yield a nicely crisped skin.

--
Wayne Boatwright
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Thursday, 07(VII)/03(III)/08(MMVIII)
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'If you will jest with me, know my
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