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.