Comments on: Just when you thought you knew everything about potatoes

Just when you thought you knew everything about potatoes

SharQ — Sun, 28 Aug 2005 08:06:22 -0800

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).

By: jamesonandwater

jamesonandwater — Sun, 28 Aug 2005 08:16:34 -0800

Mmmmm . . . . . . potatoes /Irish

By: ph00dz

ph00dz — Sun, 28 Aug 2005 08:16:35 -0800

Check out the copyright... This is how they bake potatoes in the future!

By: bloomicy

bloomicy — Sun, 28 Aug 2005 08:33:46 -0800

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...

By: jikel_morten

jikel_morten — Sun, 28 Aug 2005 08:45:54 -0800

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...

By: kozad

kozad — Sun, 28 Aug 2005 09:02:32 -0800

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.)

By: weapons-grade pandemonium

weapons-grade pandemonium — Sun, 28 Aug 2005 09:24:29 -0800

I'd like to know why baked potatoes are better the day after. Richer, nuttier--like that Italian girl in Toronto...

By: papakwanz

papakwanz — Sun, 28 Aug 2005 09:25:07 -0800

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)

By: Jos Bleau

Jos Bleau — Sun, 28 Aug 2005 09:30:16 -0800

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.

By: r3rrr

r3rrr — Sun, 28 Aug 2005 09:43:01 -0800

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.

By: Jos Bleau

Jos Bleau — Sun, 28 Aug 2005 09:46:58 -0800

Oops, I misssed it. "preheat the oven to 350F" Sorry!

By: SharQ

SharQ — Sun, 28 Aug 2005 09:50:26 -0800

Actually, 10 mins in the microwave, followed by 20 minutes in the oven yields near-perfect baked spuds - at only half the baking time!

By: Nelson

Nelson — Sun, 28 Aug 2005 09:55:49 -0800

I love the idea that this site may be created to take advantage of the highly lucrative baked potato AdWords market.

By: unrepentanthippie

unrepentanthippie — Sun, 28 Aug 2005 11:41:55 -0800

Potato nails, which are made of aluminum.

By: alumshubby

alumshubby — Sun, 28 Aug 2005 15:38:47 -0800

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.

By: Osmanthus

Osmanthus — Sun, 28 Aug 2005 17:24:17 -0800

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.

By: WaterSprite

WaterSprite — Sun, 28 Aug 2005 17:45:30 -0800

What Osmanthus said, but... at the end they do look like Russett potatoes.

By: unrepentanthippie

unrepentanthippie — Sun, 28 Aug 2005 17:50:38 -0800

They microwaved them first, then wrapped them in foil for 5 minutes to finish cooking.

By: mzurer

mzurer — Mon, 29 Aug 2005 09:18:56 -0800

ePotato Sorry about the horrible embedded flash format.

By: papakwanz

papakwanz — Mon, 29 Aug 2005 15:19:25 -0800

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.

By: Dreama

Dreama — Mon, 29 Aug 2005 20:04:35 -0800

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?

By: ParisParamus

ParisParamus — Mon, 29 Aug 2005 20:16:48 -0800

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!!!!!!!