On Thu, 03 Jul 2008 13:07:20 GMT, Wayne Boatwright
> wrote:

>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 did 400° (which is just fine for unadulterated potatoes), convect,
for half an hour then regular bake for the last half. Why I did it
that way is anybodies guess. Probably because I've never oiled a
potato before and I was fiddling around.


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

Mae West