On 10/23/2017 3:10 PM, Gary wrote:
> jmcquown wrote:
>>
>> You can cook a russet potato in the microwave and call it baked. But
>> it's not, really. It's not nearly as good as a russet that has been
>> pricked with a fork, skin rubbed with butter, sprinkled with salt and
>> baked in a hot oven. IMHO, of course.
>
> If you like a crisp potato skin, rub with oil, not butter. Butter
> contains water and will soften it somewhat. Saw that the other
> night on America's Test Kitchen.
>
I don't care what they say on America's Test Kitchen. I've been rubbing
baking potatoes with butter since... forever. My mother did, I do. The
skins come out nice and crispy. Rub with butter, sprinkle all over with
salt, pop in a hot (at least 400F) oven and bake. I eat the potato
skins, too. Delicious!

> They said, quickly roll in salted water, then dry off, brush with
> oil, then bake.

I don't get the point of the salted water. I wash the potatoes in cold
water, then prick them with a fork, rub them with butter and sprinkle
them all over with salt. Then bake.

> Rather than oil, you can also rub with bacon fat if you want that
> flavor.

Thanks but no thanks. I don't store/reuse bacon grease.

> Just saying.... I usually just microwave the darn things.
>
Then you aren't really baking a potato.

> For home fries, I microwave then cut into fries/wedges then drop
> into hot oil just to brown. Love that stuff.
>
> I did 2 hamburgers with home fries last night. yum
> I did take a few pics and will post them tomorrow if they
> turned out ok. I haven't downloaded the camera yet.
>
Okay.

Jill