How do restaurants get the skins so crisp on a baked potato?!
Also, poke several hole in them so the steam escapes and make sure you dry them off well before you rub the oil on them.
Lots o' real butter and some sour cream and fresh chives...yum yum
Answers: Everyone that said rub them in oil is correct BUT.......... don't wrap it in foil to cook it. That will only steam them. It has to be a hot oven (450 degrees) for about an hour depending on the size of the potato....
Also, poke several hole in them so the steam escapes and make sure you dry them off well before you rub the oil on them.
Lots o' real butter and some sour cream and fresh chives...yum yum
they rub them with oil before baking
They're baked at about 375 to 400 degrees F.
Sometimes folks like "extra crisp skin". THEN the baked potato goes in the deep fat fryer.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!
Before baking, rub the potato with olive oil. Some roll them in kosher salt.
They might be dropping them in the fry for a few minutes before putting them in the oven.
i think they may rub it with oil.
It also tastes like they are baked twice, in part to save time by cooking a whole bunch in the morning half way and reheating them later on as they are ordered.
they put oil on them then fry them in the fryer
rubbed with butter or oil then baked for a long time
i find if you don't want to use oil or butter then if you put them in the microwave for 5 minutes (after stabbing them a couple of times) and then place it in the oven it always goes extra crispy :D
I dunno. Our restaurants seem to steam them in foil. I just wash them really good, stab them with a fork, and bake them on the rack in the oven.
No oil, no foil= crispy skins
Ambre Solaire.....factor 4........Carribean sun for 2-3 weeks.
Crisp as you like.
Not so good for the restaurant trade though. ;o)
They glue potato chips to the outside of them.
duh!
They rub them down with lots of oil real slow. Why am I having naughty thoughts and wanting a potato?
A mixture of plasticine, sulfur, and bacon grease.
<---- ex-chef from La Madeline's Chateau a la Crisps