"jmcquown" > wrote in message
news
> 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

All this talk about the outside.

To keep the inside fluffy pierce the potato with a fork then with the fork
in the middle of the potato twist the fork. The result is a very fluffy
inside.

http://www.idahopotato.com/faq/index.php#a10

See # 19.

I twist they push.


--
Old Scoundrel

(AKA Dimitri)