With respect to the column of June 9, 1995, regarding whether a potato should be wrapped with the foil shiny side or out prior to baking, I would like point out that the foil is totally unnecessary. While it may not make a difference which side of the foil is facing outwards during the baking of a potato, the foil will actually cause an increase in baking time. Basic heat transfer states that a reflective surface (such as foil) around a colder body (such as a potato in an oven) will reflect heat away. A potato wrapped in foil will take longer to bake than one not wrapped. This is the same concept behind reflective foil survival blankets. These blankets keep a person warm by reflecting body heat back towards the user. Likewise, wrapping a potato in foil after it’s baked will keep it warm.
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Should a baking potato be wrapped in foil shiny side in or shiny side out? (09-Jun-1995)
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I thought that people only wrapped potatoes in foil when they (the potatoes) were being thrown in a campfire. Of course, with the advent of the microwave, I would imagine that most people have stopped using the oven for baked potatoes anyway. Not that I would know, I’m not a big fan of baked potatoes.
I agree potatoes should not be wrapped at all. I put them in with a little bit of bacon grease, shortening or butter rubbed onto the skins to soften them, and bake them naked.
I love baked potatoes but seldom order them out becuase I get tired of having to leave half the potato uneaten because I can’t get the layer after layer of brittle metal from around it, and I can’t stand the feeling of biting down on aluminum during dinner.
The heat in an oven is not radiant, and the thin layer of foil does not insulate the spud. The foil serves to hold moisture in, maybe, but it keeps little heat out. I think it (the pre-baking wrapping practice) improves the texture, but that’s just me.
veg_all
If this is true, does that mean that the people running large chain restaurants, large and small private restaurants, etc. are just wasting a bunch of aluminum?
Do we know if those restaurants are actually baking their spuds in aluminum foil, or just wrapping them in foil after baking. The Idaho Potato Commission says
They must know what they’re talking about because Idaho license plates all say “Famous Potatoes.” I always get a kick out of that, I must admit.
bibliophage: Imagine you are working in a kitchen and have a choice between a) wrapping all the nice, cool potatoes in the early afternoon, during the lull, or, b) spending a substantial portion of the dinner rush trying to individually wrap burning hot chunks of starch every time an order comes in.
$14.00-an-hour prep cooks say in unison, “The Idaho Potato Commission be damned!”
The column (including Slug Signorino’s illustration) can also be found on pages 172-174 of Cecil Adams’ book «Triumph of the Straight Dope (1999)».
Or, imagine you’re in a kitchen, preparing the spuds for supper meals. First you grab a bag, then you wash them in the sink, then you put them on a full sheet pan. Then you put them in the oven.
At no point is aluminum foil involved.
Of course, earlier that day you also peeled all of the leftover baked spuds from last night, for the twice baked potato stuff. A baked and refrigerated potato has a very interesting skin, vaguely reminiscent of a mummy.
Ben
Foo! on all of that. Cut Yukon Gold potatoes in cubes or slices (Mrs. Nott and I disagree,) mix with 1 teaspoon extra virgin olive oil per serving, chopped onion, garlic, and green bell peppers. Wrap in heavy Al foil. Cook on gas or charcoal grill for 20 minutes. Turn after 10 min. Fresh rosemary is recommended, to taste, and more than that. If gas grill is used, high heat searing is good for a minute on each side. A bit of brown potato is a good thing.