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.