On 3/4/2018 12:13 PM, l not -l wrote:
> On 4-Mar-2018, wrote:
>
>> On 3/4/2018 9:52 AM, l not -l wrote:
>>> On 4-Mar-2018, "Ophelia" > wrote:
>>>
>>>> "l not -l" wrote in message
>>>> ...
>>>>
>>>>
>>>>
>>>>
>>>> In recent times, I have taken to baking them using the
>>>> ATK/CookIllustrated salted and foil-less method. They are
>>>> the
>>>> best - I will never go back to my old baked potato ways.
>>>>
>>>> ==
>>>>
>>>> Please would you explain this?
>>> It is well described at:
>>> https://grillingwithrich.com/the-bes...s-illustrated/
>>>
>> The spuds in the accompanying photo aren't red. I never use
>> foil on
>> baked potatoes. I always coat them with butter and sprinkle
>> the skin
>> all over with course salt and bake in a very hot oven.
>>
>> Jill
> I posted the link simply to describe the method, regardless of
> potato variety. Upstream I indicated that I used the process for
> red skin and Yukon Gold potatoes. It works for all potatoes;
> I've also used it for baked sweets, Beauregards and Garnets.
>
I understand that. All I said was I don't think I've ever just baked
(even large) red potatoes, which are rather waxy, to serve just as baked
potatoes with butter, sour cream, chives... etc.

I love the Pioneer Woman's recipe for small red baked (crashed)
potatoes. You can do this with slightly larger red potatoes, too.

They're parboiled before they are baked. Slightly smashed using a
potato masher, on a baking sheet, sprinkled with S&P and drizzled with
olive oil and sprinkled with the herb of your choice. Then baked at a
fairly high heat until nicely crispy but still tender and sort of fluffy
inside.

It's a different application for "waxy" potatoes since they are
parboiled before they are baked. And they're smaller red potatoes.

I am not discounting large red baked potatoes. All I really said was I
don't recall preparing them that way. Never baked them to go along side
a steak, for example.

I do love baked sweet potatoes done the same way I do baked potatoes.
Buttered and salted skin, then baked at a high temp. All baked sweet
potatoes ever need is to be split open, add a little butter, a little
salt & pepper. Delicious!

Jill