"Michael \"Dog3\" Lonergan" > wrote in
:
> dropped this turd news:4674bc6f.96758593
> @shawnews.ed.shawcable.net: in rec.food.cooking
>
>> I would like some advice on baking a somewhat large quantity of
>> potatoes. I'm trying to bake 33 large russets in my oven, and it has
>> to be all at once because I don't have time for multiple batches.
>> Normally, for one or two potatoes, I bake at 400 for an hour.
>> I'm wondering how the increased quantity is going to affect this.
>> Should I bake at a higher temperature, or for longer time, or both?
>>
>> Another consideration is that I only want them to be about 80 - 90%
>> done, as I will be re-heating them on a BBQ about 6 hours later.
>>
>> Any suggestions for cook time & temperature?
>
> Depending on the size of the potato I usually bake them at 450 for
> maybe an hour or until a fork jabs into them easily. I don't wrap the
> potatoes in foil before baking. 33 is quite a large number of bakers
> to put in and only partially cooked. I've never done this but I might
> coat the potatoes in vegetable oil and sprinkle on some Kosher salt.
> Wrap them in foil and bake at 450 for maybe 45 minutes. To finish on
> the grill I'd unwrap them, put them on a medium temp grill to crisp up
> the skin and turn once or twice checking for doneness with the "fork
> test". Having never done it that would be my first instinct which is
> usually wrong ;(
>
> Michael
>
>
When cooking many spuds I like to wash them, dry them, rub them with oil,
fork several holes in them and nuke them for say 5 minutes while the oven
comes to temp say 425 to 450F. I cook them maybe a hour in the
oven...they're done when the skins make a russeling noise when handled.
Never use foil. And put them directly on the oven racks.
I like crisp chewy tater skins on my baked spuds
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore