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Just when you thought you knew everything about potatoes
August 28, 2005 8:06 AM   Subscribe

Upon trying to find out how long it takes to bake a potato, I stumble across how to bake a potato dot com. In great detail, with pictures and explanations, the web master takes us through the process of baking a spud.

Of course, there are loads of other resources out there, on baking in the microwave, in the oven, on the barbie or by using potatoes in a variety of other ways. And if that doesn't satisfy your curiosity, Google should (2).
posted by SharQ (21 comments total)

 
Mmmmm . . . . . . potatoes

/Irish
posted by jamesonandwater at 8:16 AM on August 28, 2005


Check out the copyright... This is how they bake potatoes in the future!
posted by ph00dz at 8:16 AM on August 28, 2005


Now let me get this clear... there is someone who is actually paying money to keep this site up? Useful, in a... limited sort of way. Unless you only bake potatoes every five years and need the refresher course. Interesting post, if just to remind me how, well, focused people can be.

suddenly having a hankering for some spuds...
posted by bloomicy at 8:33 AM on August 28, 2005


Now let me get this clear... there is someone who is actually paying money to keep this site up? Useful, in a... limited sort of way. Unless you only bake potatoes every five years and need the refresher course. Interesting post, if just to remind me how, well, focused people can be.

suddenly having a hankering for some spuds...
posted by bloomicy at 11:33 AM EST on August 28 [!]


Or is it just a specialized site that's able to generate a bit of revenue from google ads? Anyway, thanks for the link! I'll bake some soon...
posted by jikel_morten at 8:45 AM on August 28, 2005


Coming soon: how to boil water. Intructions include how to gently simmer, bring to a rolling boil, and, for the truly adventurous, a roiling boil.

(BTW: microwaved potatoes: ugh.)
posted by kozad at 9:02 AM on August 28, 2005


I'd like to know why baked potatoes are better the day after.
Richer, nuttier--like that Italian girl in Toronto...
posted by weapons-grade pandemonium at 9:24 AM on August 28, 2005


My special recipe (which I haven't ever tried) deals more with the toppings. You've got your cheese, your bacon bits, your sour cream, whatever. But here's the secret ingredient: you've got butter that's had marijuana soaking in it, just like for pot brownies, so the butter is thoroughly laced with THC. So now when you put in on, you've got a truly BAKED potato!
(rimshot)
posted by papakwanz at 9:25 AM on August 28, 2005


Maybe I miseed it, but the howtobakeapotato.com guy doesn't tell you what temperature to set the oven to.

Which is ironic because the #1 potato baking mishap has got to be setting the oven temp too low or too high.
posted by Jos Bleau at 9:30 AM on August 28, 2005


Maybe I miseed it, but the howtobakeapotato.com guy doesn't tell you what temperature to set the oven to.


Yes, he does--preheat oven to 350 degrees F. But I can't find where he tells you to put salt on the potato.
posted by r3rrr at 9:43 AM on August 28, 2005


Oops, I misssed it.

"preheat the oven to 350F"

Sorry!
posted by Jos Bleau at 9:46 AM on August 28, 2005


Actually, 10 mins in the microwave, followed by 20 minutes in the oven yields near-perfect baked spuds - at only half the baking time!
posted by SharQ at 9:50 AM on August 28, 2005


I love the idea that this site may be created to take advantage of the highly lucrative baked potato AdWords market.
posted by Nelson at 9:55 AM on August 28, 2005


Potato nails, which are made of aluminum.
posted by unrepentanthippie at 11:41 AM on August 28, 2005


That link on the microwave technique mentioned wrapping the spuds in foil. It's just possible that I've been the victim of 25 years of urban legends, but I've been given to understand that foil and microwaves most emphatically do not mix.
posted by alumshubby at 3:38 PM on August 28, 2005


Are those Russet potatoes in the pictures? The skin is smoother and they have a reddish tint .They look to me like some type of red potato hybrid. Red potatoes are for boiling, not baking.
posted by Osmanthus at 5:24 PM on August 28, 2005


What Osmanthus said, but... at the end they do look like Russett potatoes.
posted by WaterSprite at 5:45 PM on August 28, 2005


They microwaved them first, then wrapped them in foil for 5 minutes to finish cooking.
posted by unrepentanthippie at 5:50 PM on August 28, 2005


ePotato

Sorry about the horrible embedded flash format.
posted by mzurer at 9:18 AM on August 29, 2005


Red potatoes are for boiling, not baking.I don't know man, I do some good stuff making my own special home fries out of red potatos.
posted by papakwanz at 3:19 PM on August 29, 2005


In what universe does 10 minutes in a microwave and 20 minutes in an oven not yield something that was once a potato but now is a charred lump o'coal?
posted by Dreama at 8:04 PM on August 29, 2005


The US, at least in the 1990's had much better baking potatos than Europe. And in Europe, the shock when I disclosed that AMERICANS, at least some, eat the skins!!!!!!!
posted by ParisParamus at 8:16 PM on August 29, 2005


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