Hahabogus wrote:

sf wrote in
:


On Sun, 05 Oct 2003 21:21:43 GMT, Hahabogus
wrote:


sf wrote in
:

On Sun, 05 Oct 2003 02:06:44 GMT, Hahabogus
wrote:

Then I rub the spuds lightly in oil. I bake the spuds in a
preheated
400F oven for an hour or so, I test the doneness by listening
when I quickly grab the hot spud I listen for russeling noises
and want a crispy skin.

Does the salt fall off as they cook?? When you bake them...
is it on the rack or in a pan?


Where does it say I rub in salt? I imagion if I rub the potatoes in
oil then sprinkled on the salt, that when handled that some of the
salt would fall off. But since I don't use salt on the outside of
the potato when cooking, I can't be sure.

Ooops. Deja salt encrusted spuds, I guess. IMO: they crisp
up just fine w/o oil.

They might do just fine without the oil, but I think the oil adds to the
crispness.

Actually, oil softens the skins. They're crisper without.

Pastorio