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Old 06-18-2008, 11:33 PM   #51
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This is a second hand story from a cousin of mine that was a Marine stationed in Panama way back when we were taking down Noreaga:

He said they would see villagers outside of town living in small huts and such that would start up communal fires at night. They would wrap taters in some sort of large leave which he believed to be banana leaves, kinda like you would wrap a tortilla (start wrapping, fold in the edges, then wrap the rest of the way). They would then secure it with plant stems or vines it looked like before tossing in the edges of the fire. Every so often they would 'turn' em, and do this until the leaves had completely steamed out and turned brittle and were falling away, then pull them out, let me cool, and eat as is.
Sounded interesting...
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Old 06-19-2008, 10:53 AM   #52
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I remember on the old Food Network show, Taste with David Rosengarten, he made baked potatoes using white rose waxy potatoes that he pierced with a fork and put in a 550 degree oven for an hour (turning over at the halfway point of cooking). They came out crisp on the outside and light and fluffy on the inside. I've tried cooking them this way and they are great. It also works well with russets.

I really miss David Rosengarten. He was the best. No entertainment, no stupid jokes, no "BAM", no B.S. , just good cooking advice and interesting facts about the food he cooked. We need him back.
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Old 06-19-2008, 11:28 AM   #53
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"back" - kebabs
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Old 06-19-2008, 09:30 PM   #54
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I usually peel and slice the potatoes, coat them olive oil + seasonings and then bake for about 25 minutes.
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Old 06-19-2008, 09:37 PM   #55
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By the way, if I use garlic it seems to burn..
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Old 06-19-2008, 10:15 PM   #56
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Originally Posted by Argamemnon View Post
I usually peel and slice the potatoes, coat them olive oil + seasonings and then bake for about 25 minutes.
I believe that doing them this way changes them to roasted potatoes. It's a terminology thing.
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Old 06-19-2008, 10:17 PM   #57
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I believe that doing them this way changes them to roasted potatoes. It's a terminology thing.
Could be, I'm not a native English speaker, and I'm not yet an experienced cook
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Old 06-19-2008, 10:41 PM   #58
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Could be, I'm not a native English speaker, and I'm not yet an experienced cook
lol, don't sweat it. I am a native english speaker and am still getting them confused...
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Old 06-20-2008, 02:13 PM   #59
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I take 4 potatoes cover them in grease and place in a 450 F over for about an hour striaght on the rack..... take out and compress them..if they give which they usually do I them wrap them in foil.......at this point you can salt the outsides if you want and then wrap them to aborb the salt.........they can stay like that for at least 45 minutes while you do other things
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Old 06-20-2008, 08:34 PM   #60
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I take 4 potatoes cover them in grease and place in a 450 F over for about an hour striaght on the rack..... take out and compress them..if they give which they usually do I them wrap them in foil.......at this point you can salt the outsides if you want and then wrap them to aborb the salt.........they can stay like that for at least 45 minutes while you do other things
But all I used to have to do with good old Russets was to carress them fully with butter and or oil, stick them in the oven at 425 for an hour and "voila" perfect crispy spuds. The problem here in Panama is the species of potatoes. The skin is brown all right, but it is very thin. Just does not crisp up like I would like.

Oh well, a nice baked potato is hard to beat.

Marty
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