"hahabogus" > wrote in message
...
> Joseph Littleshoes > wrote in
> :
>
>> sf wrote:
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>>
>>> I tried it tonight. Gah! How do I make the salt stick? Water
>>> didn't make sense because the salt would "melt". Then I tried
>>> inserting garlic slivers.... which was like trying to insert garlic
>>> into rock.
>>
>> Rub the potato with butter and then salt and garlic granules or first
>> rub the whole potato with crushed garlic, then with butter, then
>> gently again with more crushed garlic then salt & a little freshly
>> ground pepper.
>>
>>
>
> 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.
>
> You may laugh at the idea of sticking the potato with a fork...but when a
> potato explodes in the oven as the rare ones do; you won't think it is
> too funny. Cleaning a 400F oven of burning potato shrapnel isn't fun with
> all the burn yourself possibilities plus it stinks up the house. Very few
> things stink as bad as burning potato.


I used to religiously stab all my taters. (I believed the myth)

Then one evening I had 4 victims of multiple stab wounds resting in a 350
degree oven. One of them turned out to be a jihadist. Might near blew the
oven door open.

That was about 15 years ago. I've cooked a lot of taters since then. None
of them have suffered anything harsher than washing, and I've been without
incident.

Odd that a stuck tater would be the only one to pop in my life.


TFM®