Finding the secret for ‘crunchy’ baked potatoes
Taste of the Town reader Cin Meanor wrote recently in search of baked potatoes similar to those served at the old Silver City casino, because “the skins were so crunchy, you had to use a steak knife to cut it.”
“Does anyone know the secret recipe?” she asked.
Well, we got several replies from people who said they did, and all of the methods are slightly different.
“My husband is from Idaho, so this type of baked potato with a grilled steak is paramount,” emailed Samantha Sims. “I buy large Idaho russet potatoes, scrub them clean and let them dry, then rub the potatoes with olive oil and sprinkle judiciously with kosher salt,” before placing on a rack in a pre-heated 400-degree oven until they feel soft when squeezed with an oven mitt, 40 to 60 minutes.
Ann Brown recommended washing the potatoes, putting them on an oven rack and baking at 450 for 45 to 60 minutes, depending on size.
Linda Gaughan said to scrub the potatoes and poke them on both sides with a two-pronged fork. Then she puts them in a metal baking pan lined with foil, rubs them with olive oil and sprinkles with sea salt and bakes at 400 degrees for 45 to 60 minutes.
And Jan Visser emailed, “it sounds like a resin (potato) to me, and she should be able to get lots of information on www.rosinproducts.com,” or 201-565-8888. …
For Harriet Rosenberg, who’s looking for egg foo yung similar to what the now-closed Full Ho used to serve, Ron Hirschkind recommended Asian Wok at 6515 N. Buffalo Drive, and J. Waldman recommended BoBo at 8465 W. Sahara Ave. …
For Jo Anne Crain, who’s looking again for hull-less popcorn since two local sources went out of business, Karen A. Parrish emailed that it can be ordered from www.qvc.com, or 888-345-5788, and Jim Lucey recommended www.amishmart.com, or 260-498-2471. …
More on pork-tenderloin sandwiches: Indiana native George Phillips emailed to recommend the “very great” sandwich served at Hash House A Go Go at 6800 W. Sahara Ave.; there are four other Hash House A Go Go locations in the valley. …
More on fresh turkey necks: Will Vigil emailed that they can be found at Mario’s Westside Market at 1960 N. Martin Luther King Blvd.
MORE READER REQUESTS
Sims is looking for lardo, aged Italian lard with herbs, which she’s been ordering from Europe, “which is extremely expensive.”…
Linda Morelli is looking for Murray’s Sugar Free Cookies, pecan-shortbread variety, which she tasted at a friend’s house. …
Pat McInnis is looking for a local source for self-rising white cornmeal, which she says she often sees specified in recipes. …
Bob Helfand is looking for raspberry vinegar, which was available “everywhere” but which he can no longer find. …
Tom Czulewicz is looking for a local restaurant that serves Polish cuisine. …
And new resident Bob Dunn is looking for local sources for Moxie, smoked herring, pickled tripe and a Maine-style Italian sandwich.
Readers?
Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 702-383-4676 or email her at Hrinella@reviewjournal.com. Find more of her stories at bestoflasvegas.com, and follow @HKRinella on Twitter.
