"jmcquown" > wrote in
:

> sf <.> wrote:
>> 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?
>
> No rack. Put 'em on a baking sheet. They don't drip
>
> Jill
>
>

Just enough oil/butter to make the skin shiney not a 1/4 inch layer...not
enough oil to drip is used.

--

The house of the burning beet-Alan