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