"Dimitri" > wrote in
:

>
> "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.
>
>

Or a bent fork.

--

The house of the burning beet-Alan