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at Sun, 07 Nov 2004 22:51:14 GMT in >,
(Alburgia) wrote :
>How do you get a really crisp skin on a baked potato. I have tried
>rubbing with salt and olive oil, just oil, no oil just dry and doing
>them around 400degrees. Still they just don't crackle as they used to.
>What am I doing wrong. I also cook them at least one hour.
Use large potatoes, preferably russets, and bake at 425F. 1 hour is an
absolute minimum. I prefer potatoes at least 1 1/2 lbs, preferably 2 lbs,
because then you can bake for 1 1/2-2 hours, which makes for a very crisp
skin. If you're wrapping them with foil, btw, this is the culprit. Bake
potatoes dry and naked.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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