Puzzled About Potatoes

[shel]

Originally Posted by bluezebra

t/j - Mezzaluna have you looked at the carb count on potato skins? Can you tell me or give me a guide line for that please?

I'm neither t/j or mez, but since I watch my carbs I looked up some info yesterday:

Potato Carb Info & Recipe

Low-carb recipe: Simple Potato Skins
From Susan Bowerman, co-author of "The L.A. Shape Diet"
3 baking potatoes
1/4 cup olive oil
Salt and pepper, to taste

Optional seasonings: garlic salt, seasoned salt, seasoned pepper, herbs
Preheat oven to 350 degrees. Scrub potatoes; prick with a fork. Bake 1 hour or until tender. Cool on a rack for at least 15 minutes, then halve lengthwise and scoop out flesh, leaving 1/4-inch shell. Raise oven temperature to 425. Brush shells lightly with oil, sprinkle with seasonings; place skin-side-up on cookie sheet. Roast 20 minutes or until crispy. Fill with grilled meat, fish or poultry, plus vegetables; top with salsa or barbecue sauce. Or fill with chopped salad.

Per potato-skin half: 137 calories, 13.3g carbohydrates, 9g fat (1.2g saturated), 1.3g protein, 2.3g fiber, 6mg sodium.

Shel

[bluezebra]

Thanks shel!

[shel]

Originally Posted by shel

This afternoon I bought some potatoes for testing purposes. I'll post the results in a day or so. Not sure when I'll bake 'em. Maybe t'nite or tomorrow. Turns out that there are no 'tater fixins in the house. Out of butter and lemon (I like lemon on my potatoes)

I baked four potatoes last night - 375-degrees for an hour and ten minutes. The tater meat was delicious, but the skin didn't crisp up the way I thought it would. What I noticed is that the skin was paper thin on these potatoes, and I'm wondering if the skin may have been too thin to get crisp. Do different types of russets have thicker skin?

Maybe the temp was a little too low?

Shel

[Luc_H]

Hi Shel,
(this may be an interesting tidbit)

I was watching a local TV program on local farming and produce not long ago.
A potato farmer was talking about his trade and mentioned that because of consumer demand all potatoes today are washed and scrubbed before heading to market. (he kind of said people wanting to have apples not potatoes). Also thin skinned varieties are favoured. He ended by saying that this is hurting the trade in potatoes in many ways:
The potatoes bruise and rot more easily (thin skin, scrubbed outside skin and no protective earth layer).
Storing at home is difficult (germinate easily)
Baking potatoes never have crispy skin anymore because they are always baked in foil never unwrapped.

According to him the best way to bake a potato is to purchase unwashed Idaho potatoes (heavy with dirt). Wash under running water with hands (do not scrub with a brush).
While still wet sprinkle salt on the skin.
Poke a couple of times with a fork.
Place unwrapped in a 375 oven. bake 1 hour (or until done)
To test for doneness squeeze the largest baked potato in a dish towel with your thumb and index finger. If it gives then it's cooked.

I thought the science behind the technique was good. The salt on the surface will draw the water out of the skin and make it crisp (similar to salting a chicken before roasting to get a nice crisp skin).

I haven't baked potatoes in a while and wanted to try this technique eventually.

Luc H

[Mezzaluna]

Bluezebra, here's a link that includes the skin only but also the differences between varieties of potatoes (russet vs. red, etc.): Carbs in Potato - Carb Counter

Shel, it's about in line with your recipe for stuffed skins.

[Luc_H]

I forgot this:

A good source of info to find nutritional values for food is here:
NutritionData.com NutritionData's Nutrition Facts Calorie Counter

Luc H

[shel]

Originally Posted by Luc_H

According to him the best way to bake a potato is to purchase unwashed Idaho potatoes (heavy with dirt). Wash under running water with hands (do not scrub with a brush).
While still wet sprinkle salt on the skin.
Poke a couple of times with a fork.
Place unwrapped in a 375 oven. bake 1 hour (or until done)
To test for doneness squeeze the largest baked potato in a dish towel with your thumb and index finger. If it gives then it's cooked.

The taters I bought are not what I'd usually buy. I just bought an inexpensive pkg of some supermarket-type spuds. Usually I don't eat russets, but when I do, I buy those organic, dirty potatoes. It's been a while since I've purchased any, but I seem to remember the skin being thicker.

I was surprised to find how many russet variations and varieties there are, some having been developed for specific uses.

I'm going to get some dirty organics at some point and see what results. BTW, I never use a brus, just a cool water hand wash.

Shel

[shel]

Originally Posted by Mezzaluna

Bluezebra, here's a link that includes the skin only but also the differences between varieties of potatoes (russet vs. red, etc.): Carbs in Potato - Carb Counter

Great link for us 'tater heads. Thanks!

Shel

[Rachel Green]

before putting the potatoes in the oven dry and if possible wrop them in the foil and then put it in the oven this will certainly make the skin more crispier