Really? Is that something I can buy at the store? We eat very little red meat and have never had duck (at home).
Is the baking sheet important? I usually just lay the potato on the oven rack.
The baking sheet will prevent oil from dripping onto the oven, or sticking to the grates. The foil makes clean up a breeze.
I read a couple of cooking sites that said to cook at 300° for best results. I use a temperature probe. It usually takes about 90 minutes.
I've cooked many a potato in hot coals directly. The skin gets crispier with hotter baking temps. I never wrap the potato in foil as this causes the potato to steam, and created a soft skin. Another baked potato trick:
When the potato is cooked through. cut it in half perpendicular to the length. Use a hot pad, or clean towel to hold the hot potato with the exposed potato meat on top.. Place a tsp. or so of butter onto the potato meat, and work it into the potato with a fork until it is well mixed in. Add a small splash of milk, and stir in the skin. You have a very tasty mashed potato in the skin. add sour cream, bacon, bits, or chicken skin cracklings for added flavor if you like.
When is this done? I tried a little salt once added before baking, but couldn't tell the difference. Do I need to rub the spices into the skin? And now we are back to oily hands.
Add seasoning to the butter, tallow, or oil that you brush the skin with, before baking.
Now that's an interesting idea. I was going to buy an apple slicer -- one that cores and slices in one swipe. But for this, I'll need one that just cuts a tunnel. I've got to try this. Thanks
Hasselback? I don't recall seeing that variety at any of our grocery stores. We have russets and those little red potatoes, but no Hasselbacks. Is that something only sold up north?
. . . Oh, wait! It's not a variety. It's a way of cooking them. I see a couple of recipes online. Do you have any favorites?
Hassleback potatoes are generally seasoned with a compound butter. The butter can be mixed with various herbs, such as rosemary, thyme, basil, cayenne pepper, black pepper, garlic, paprika, and so on. The butter is then worked between the thin slices before baking.
Thanks