jmcquown said...

> "Sqwertz" > wrote in message
> ...
>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>
>>> Anyone think loading the outside of a potato with salt changes
>>> anything?
>>
>> It changes the texture and flavor of the skin, for sure. I bake
>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>> for the remainder.
>>
>> There are several recipes/methods for cooking them entirely in rock
>> salt (this may even be how Red Loobster does them)
>>
>> -sw
>
>
> I don't know how Red Lobster does them these days. When I worked there
> they lightly brushed the tops with oil and sprinkled them with coursely
> flaked salt. They baked multiple trays of about 50 potatoes at a time
> in a very large oven.
>
> Jill


Why potato skins get such attention is beyond belief.

It's on a par with eating carrot peels or peanut shells!

It just ain't right, I do declare!

Andy