Thread: Salt on potato skin

"metspitzer" <[email protected]> wrote in message
news:[email protected]..
>I am a big fan of eating a baked potato skin and all.
>
> One of my favorite restaurants is Red Lobster, but I don't eat their
> potato skins. They are loaded with salt.
>
> The salt doesn't seem to change the flavor of the potato inside for
> me.
>
> Anyone think loading the outside of a potato with salt changes
> anything?
>
>
I always lightly oil or butter then salt the outside of baking potatoes.
But then, I eat the nice crispy skin, too, not just the inside of the
potato.

Jill

On Tue 30 Jun 2009 08:35:17p, jmcquown told us...

> "metspitzer" <[email protected]> wrote in message
> news:[email protected]..
>>I am a big fan of eating a baked potato skin and all.
>>
>> One of my favorite restaurants is Red Lobster, but I don't eat their
>> potato skins. They are loaded with salt.
>>
>> The salt doesn't seem to change the flavor of the potato inside for
>> me.
>>
>> Anyone think loading the outside of a potato with salt changes
>> anything?
>>
>>
> I always lightly oil or butter then salt the outside of baking potatoes.
> But then, I eat the nice crispy skin, too, not just the inside of the
> potato.
>
> Jill
>
>

I like salt on the oiled skin, too. I usually use a moderately coarse
Kosher salt.

--
Wayne Boatwright
------------------------------------------------------------------------
Never work before breakfast; if you have to work before breakfast,
eat your breakfast first. ~Josh Billings

On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:

> Anyone think loading the outside of a potato with salt changes
> anything?

It changes the texture and flavor of the skin, for sure. I bake
mine in butter and salted foil for 2/3rds of the cook, then unwrap
for the remainder.

There are several recipes/methods for cooking them entirely in rock
salt (this may even be how Red Loobster does them)

-sw

"Sqwertz" <[email protected]> wrote in message
news:1u8m5fncel10x$.[email protected]..
> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>
>> Anyone think loading the outside of a potato with salt changes
>> anything?
>
> It changes the texture and flavor of the skin, for sure. I bake
> mine in butter and salted foil for 2/3rds of the cook, then unwrap
> for the remainder.
>
> There are several recipes/methods for cooking them entirely in rock
> salt (this may even be how Red Loobster does them)
>
> -sw


I don't know how Red Lobster does them these days. When I worked there they
lightly brushed the tops with oil and sprinkled them with coursely flaked
salt. They baked multiple trays of about 50 potatoes at a time in a very
large oven.

Jill

jmcquown said...

> "Sqwertz" <[email protected]> wrote in message
> news:1u8m5fncel10x$.[email protected]..
>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>
>>> Anyone think loading the outside of a potato with salt changes
>>> anything?
>>
>> It changes the texture and flavor of the skin, for sure. I bake
>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>> for the remainder.
>>
>> There are several recipes/methods for cooking them entirely in rock
>> salt (this may even be how Red Loobster does them)
>>
>> -sw
>
>
> I don't know how Red Lobster does them these days. When I worked there
> they lightly brushed the tops with oil and sprinkled them with coursely
> flaked salt. They baked multiple trays of about 50 potatoes at a time
> in a very large oven.
>
> Jill


Why potato skins get such attention is beyond belief.

It's on a par with eating carrot peels or peanut shells!

It just ain't right, I do declare!

Andy

Andy wrote:
> jmcquown said...
>
>> "Sqwertz" <[email protected]> wrote in message
>> news:1u8m5fncel10x$.[email protected]..
>>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>>
>>>> Anyone think loading the outside of a potato with salt changes
>>>> anything?
>>> It changes the texture and flavor of the skin, for sure. I bake
>>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>>> for the remainder.
>>>
>>> There are several recipes/methods for cooking them entirely in rock
>>> salt (this may even be how Red Loobster does them)
>>>
>>> -sw
>>
>> I don't know how Red Lobster does them these days. When I worked there
>> they lightly brushed the tops with oil and sprinkled them with coursely
>> flaked salt. They baked multiple trays of about 50 potatoes at a time
>> in a very large oven.
>>
>> Jill
>
>
> Why potato skins get such attention is beyond belief.
>
> It's on a par with eating carrot peels or peanut shells!
>
> It just ain't right, I do declare!
>
> Andy

Oh, I have to disagree. Potato skins are yummy!

--
Jean B.

On Wed, 01 Jul 2009 04:13:05 -0500, Andy wrote:

> Why potato skins get such attention is beyond belief.

Considering the **** you eat every day, and have the lack of sense
to actually *brag* about, it's no wonder you can't imagine decent
food.

-sw

"Jean B." <[email protected]> wrote in message
news:[email protected]..
> Andy wrote:
>> jmcquown said...
>>
>>> "Sqwertz" <[email protected]> wrote in message
>>> news:1u8m5fncel10x$.[email protected]..
>>>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>>>
>>>>> Anyone think loading the outside of a potato with salt changes
>>>>> anything?
>>>> It changes the texture and flavor of the skin, for sure. I bake
>>>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>>>> for the remainder.
>>>>
>>>> There are several recipes/methods for cooking them entirely in rock
>>>> salt (this may even be how Red Loobster does them)
>>>>
>>>> -sw
>>>
>>> I don't know how Red Lobster does them these days. When I worked there
>>> they lightly brushed the tops with oil and sprinkled them with coursely
>>> flaked salt. They baked multiple trays of about 50 potatoes at a time
>>> in a very large oven.
>>>
>>> Jill
>>
>>
>> Why potato skins get such attention is beyond belief.
>>
>> It's on a par with eating carrot peels or peanut shells!
>>
>> It just ain't right, I do declare!
>>
>> Andy
>
> Oh, I have to disagree. Potato skins are yummy!
>
> --
> Jean B.



Yep, especially when they're nice and crispy! This is why I don't
understand people who microwave potatoes and call them "baked"... they
aren't baked, they're nuked. Sure, you can cook a potato in the jacket in a
microwave, but it's certainly nothing like a properly baked potato with a
yummy crispy salted skin!

Jill

jmcquown said...

> "Jean B." <[email protected]> wrote in message
> news:[email protected]..
>> Andy wrote:
>>> jmcquown said...
>>>
>>>> "Sqwertz" <[email protected]> wrote in message
>>>> news:1u8m5fncel10x$.[email protected]..
>>>>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>>>>
>>>>>> Anyone think loading the outside of a potato with salt changes
>>>>>> anything?
>>>>> It changes the texture and flavor of the skin, for sure. I bake
>>>>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>>>>> for the remainder.
>>>>>
>>>>> There are several recipes/methods for cooking them entirely in rock
>>>>> salt (this may even be how Red Loobster does them)
>>>>>
>>>>> -sw
>>>>
>>>> I don't know how Red Lobster does them these days. When I worked
>>>> there they lightly brushed the tops with oil and sprinkled them with
>>>> coursely flaked salt. They baked multiple trays of about 50 potatoes
>>>> at a time in a very large oven.
>>>>
>>>> Jill
>>>
>>>
>>> Why potato skins get such attention is beyond belief.
>>>
>>> It's on a par with eating carrot peels or peanut shells!
>>>
>>> It just ain't right, I do declare!
>>>
>>> Andy
>>
>> Oh, I have to disagree. Potato skins are yummy!
>>
>> --
>> Jean B.
>
>
>
> Yep, especially when they're nice and crispy! This is why I don't
> understand people who microwave potatoes and call them "baked"... they
> aren't baked, they're nuked. Sure, you can cook a potato in the jacket
> in a microwave, but it's certainly nothing like a properly baked potato
> with a yummy crispy salted skin!
>
> Jill


I've cooked a lot of foods in the microwave but never a potato!

Andy

jmcquown wrote on Tue, 30 Jun 2009 23:35:17 -0400:

> "metspitzer" <[email protected]> wrote in message
> news:[email protected]..
>> I am a big fan of eating a baked potato skin and all.
>>
>> One of my favorite restaurants is Red Lobster, but I don't
>> eat their potato skins. They are loaded with salt.
>>
>> The salt doesn't seem to change the flavor of the potato
>> inside for me.
>>
>> Anyone think loading the outside of a potato with salt
>> changes anything?
>>
> I always lightly oil or butter then salt the outside of baking
> potatoes. But then, I eat the nice crispy skin, too, not just the
> inside of the potato.

I like the skin of a baked potato too but, while IMHO a little salt is
needed, I don't want enough that it can see the crystals.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Andy" <[email protected]> wrote in message news:[email protected]..
> jmcquown said...
>
>> "Jean B." <[email protected]> wrote in message
>> news:[email protected]..
>>> Andy wrote:
>>>> jmcquown said...
>>>>
>>>>> "Sqwertz" <[email protected]> wrote in message
>>>>> news:1u8m5fncel10x$.[email protected]..
>>>>>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>>>>>
>>>>>>> Anyone think loading the outside of a potato with salt changes
>>>>>>> anything?
>>>>>> It changes the texture and flavor of the skin, for sure. I bake
>>>>>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>>>>>> for the remainder.
>>>>>>
>>>>>> There are several recipes/methods for cooking them entirely in rock
>>>>>> salt (this may even be how Red Loobster does them)
>>>>>>
>>>>>> -sw
>>>>>
>>>>> I don't know how Red Lobster does them these days. When I worked
>>>>> there they lightly brushed the tops with oil and sprinkled them with
>>>>> coursely flaked salt. They baked multiple trays of about 50 potatoes
>>>>> at a time in a very large oven.
>>>>>
>>>>> Jill
>>>>
>>>>
>>>> Why potato skins get such attention is beyond belief.
>>>>
>>>> It's on a par with eating carrot peels or peanut shells!
>>>>
>>>> It just ain't right, I do declare!
>>>>
>>>> Andy
>>>
>>> Oh, I have to disagree. Potato skins are yummy!
>>>
>>> --
>>> Jean B.
>>
>>
>>
>> Yep, especially when they're nice and crispy! This is why I don't
>> understand people who microwave potatoes and call them "baked"... they
>> aren't baked, they're nuked. Sure, you can cook a potato in the jacket
>> in a microwave, but it's certainly nothing like a properly baked potato
>> with a yummy crispy salted skin!
>>
>> Jill
>
>
> I've cooked a lot of foods in the microwave but never a potato!
>
> Andy


Lots of people here have claimed to "bake" potatoes in the microwave.
Sorry, that's not baked. I have done a close approximation while
travelling, only having a microwave in a hotel room rather than an oven.
You can rub a couple of potatoes with oil and (yes) sprinkle it with salt,
then wrap them in damp paper towels and zap/nuke them for about 10 minutes.
It's not baked potatoes but they taste close to baked.

I still don't know what you have against crispy salted potato skins.
They're very tasty!

Jill

jmcquown wrote on Wed, 1 Jul 2009 10:20:19 -0400:

> "Andy" <[email protected]> wrote in message
> news:[email protected]..
>> jmcquown said...
>>
>>> "Jean B." <[email protected]> wrote in message
>>> news:[email protected]..
>>>> Andy wrote:
>>>>> jmcquown said...
>>>>>
>>>>>> "Sqwertz" <[email protected]> wrote in message
>>>>>> news:1u8m5fncel10x$.[email protected]..
>>>>>>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>>>>>>
>>>>>>>> Anyone think loading the outside of a potato with salt changes
>>>>>>>> anything?
>>>>>>> It changes the texture and flavor of the skin, for sure.
>>>>>>> I bake mine in butter and salted foil for 2/3rds of the cook,
>>>>>>> then unwrap for the remainder.
>>>>>>>
>>>>>>> There are several recipes/methods for cooking them
>>>>>>> entirely in rock salt (this may even be how Red Loobster
>>>>>>> does them)
>>>>>>>
>>>>>>> -sw
>>>>>>
>>>>>> I don't know how Red Lobster does them these days. When I worked
>>>>>> there they lightly brushed the tops with oil and
>>>>>> sprinkled them with coursely flaked salt. They baked
>>>>>> multiple trays of about 50 potatoes at a time in a very
>>>>>> large oven.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> Why potato skins get such attention is beyond belief.
>>>>>
>>>>> It's on a par with eating carrot peels or peanut shells!
>>>>>
>>>>> It just ain't right, I do declare!
>>>>>
>>>>> Andy
>>>>
>>>> Oh, I have to disagree. Potato skins are yummy!
>>>>
>>>> --
>>>> Jean B.
>>>
>>> Yep, especially when they're nice and crispy! This is why I
>>> don't understand people who microwave potatoes and call them
>>> "baked"... they aren't baked, they're nuked. Sure, you can cook a
>>> potato in the jacket in a microwave, but it's
>>> certainly nothing like a properly baked potato with a yummy crispy
>>> salted skin!
>>>
>>> Jill
>>
>> I've cooked a lot of foods in the microwave but never a
>> potato!
>>
>> Andy

> Lots of people here have claimed to "bake" potatoes in the
> microwave. Sorry, that's not baked. I have done a close
> approximation while travelling, only having a microwave in a
> hotel room rather than an oven. You can rub a couple of
> potatoes with oil and (yes) sprinkle it with salt, then wrap
> them in damp paper towels and zap/nuke them for about 10
> minutes. It's not baked potatoes but they taste close to
> baked.

> I still don't know what you have against crispy salted potato skins.
> They're very tasty!

Nuked potatoes are not bad if you want one or two in a hurry but, IMHO,
the flavor does not match oven-baked, nor are the skins particularly
appetizing.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Andy wrote:
> jmcquown said...
>
>
>> "Sqwertz" <[email protected]> wrote in message
>> news:1u8m5fncel10x$.[email protected]..
>>
>>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>>
>>>
>>>> Anyone think loading the outside of a potato with salt changes
>>>> anything?
>>>>
>>> It changes the texture and flavor of the skin, for sure. I bake
>>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>>> for the remainder.
>>>
>>> There are several recipes/methods for cooking them entirely in rock
>>> salt (this may even be how Red Loobster does them)
>>>
>>> -sw
>>>
>> I don't know how Red Lobster does them these days. When I worked there
>> they lightly brushed the tops with oil and sprinkled them with coursely
>> flaked salt. They baked multiple trays of about 50 potatoes at a time
>> in a very large oven.
>>
>> Jill
>>
>
>
> Why potato skins get such attention is beyond belief.
>
> It's on a par with eating carrot peels or peanut shells!
>
> It just ain't right, I do declare!
>
> Andy
>

Beignets are more like donuts. When you cook sopapillas, they puff up,
so they are hollow in the middle. I sprinkle them with powdered sugar
and serve them with honey. Like Gloria mentioned, you tear them open,
put honey in the middle then eat them. You could drizzle honey on the
outside, but where is the fun in that? lol


My mother made these when I was a child, then I made them for my
children. My younger son stopped eating honey when he was 7, because he
heard honey was bee vomit. He started eating his with powdered sugar, only.


Becca

On Jul 1, 12:12*am, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
wrote:
> On Tue 30 Jun 2009 08:35:17p, jmcquown told us...
>
>
>
>
>
> > "metspitzer" <kilow...@charter.net> wrote in message
> >news:[email protected]..
> >>I am a big fan of eating a baked potato skin and all.
>
> >> One of my favorite restaurants is Red Lobster, but I don't eat their
> >> potato skins. *They are loaded with salt.
>
> >> The salt doesn't seem to change the flavor of the potato inside for
> >> me.
>
> >> Anyone think loading the outside of a potato with salt changes
> >> anything?
>
> > I always lightly oil or butter then salt the outside of baking potatoes..
> > But then, I eat the nice crispy skin, too, not just the inside of the
> > potato.
>
> > Jill
>
> I like salt on the oiled skin, too. I usually use a moderately coarse
> Kosher salt.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> ------------------------------------------------------------------------
> * *Never work before breakfast; if you have to work before breakfast,*
> * * * * * * * *eat your breakfast first. *~Josh Billings * * * * * * *- Hide quoted text -
>
> - Show quoted text -

Ditto. Plus the oil makes the skin nice & crispy. Delicious (and I
always eat the skin anyway no matter how it's made).

Kris

jmcquown said...


> I still don't know what you have against crispy salted potato skins.
> They're very tasty!
>
> Jill


Jill,

I've spoken about being forced to eat dirt encrusted potato skins before.

Best,

Andy

Wayne Boatwright wrote:
> I like salt on the oiled skin, too. I usually use a moderately coarse
> Kosher salt.

What makes salt, Kosher?

"metspitzer" <[email protected]> wrote in message
news:[email protected]..
>I am a big fan of eating a baked potato skin and all.
>
> One of my favorite restaurants is Red Lobster, but I don't eat their
> potato skins. They are loaded with salt.
>
> The salt doesn't seem to change the flavor of the potato inside for
> me.
>
> Anyone think loading the outside of a potato with salt changes
> anything?
>
Sure, the salt makes the potato taste salty, like how salt makes pretzels
taste salty. Some produce sections sell "Salt Potatoes", a five pound sack
of spuds that also contains a bag of salt for adding to the potato boiling
water. Some folks like salty potaotes, just like some like lots of salt on
fries.

In article <[email protected]>, Andy <[email protected]> wrote:

> jmcquown said...
>
> > "Sqwertz" <[email protected]> wrote in message
> > news:1u8m5fncel10x$.[email protected]..
> >> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
> >>
> >>> Anyone think loading the outside of a potato with salt changes
> >>> anything?
> >>
> >> It changes the texture and flavor of the skin, for sure. I bake
> >> mine in butter and salted foil for 2/3rds of the cook, then unwrap
> >> for the remainder.
> >>
> >> There are several recipes/methods for cooking them entirely in rock
> >> salt (this may even be how Red Loobster does them)
> >>
> >> -sw
> >
> >
> > I don't know how Red Lobster does them these days. When I worked there
> > they lightly brushed the tops with oil and sprinkled them with coursely
> > flaked salt. They baked multiple trays of about 50 potatoes at a time
> > in a very large oven.
> >
> > Jill
>
>
> Why potato skins get such attention is beyond belief.
>
> It's on a par with eating carrot peels or peanut shells!
>
> It just ain't right, I do declare!
>
> Andy

Mm, disagree. ;-) The crispy baked skin is my favorite part.
After I mash the centers with butter and scoop most of that out with a
spoon (then eat it), I quarter the remaining skin and potato, then wrap
it around a small strip of cold butter and eat it like a taco shell. ;-d

When I hit my goal weight (probably in another year), that's the one
thing I am going to have is a damned baked potato!

At "Outback" with a steak...

I've not had a baked spud for a couple of years now. <sigh>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

In article <[email protected]>, Andy <[email protected]> wrote:

> I've cooked a lot of foods in the microwave but never a potato!
>
> Andy

It works, but it steams them!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]