Dee Randall wrote:
>
> Today I baked 3 medium-large (more large than medium) potatoes & 3 medium
> beets convection 350 for 1 hour 15 minutes. Beets weren't done at 1 hour 30
> minutes. The potatoes were too moist.
> Wonder if the beets cooking at the same time made the potatoes too moist.
> One thing I found out was that beets not cooked until done do not have the
> earthy taste (at least these didn't). They were almost tasteless.

Try wrapping the beets well in foil to bake them. I find that keeps
the flavor and moisture in with the older, larger ones I've left in the
ground too long. Don't really know if that caused your moist potatoes,
but it sounds reasonable. -aem