It seems that there may be different anchovies available on the East Coast than there are on the West. While I agree that Ortiz are delicious, they are a little pricey. For reasonably priced anchovies out west, I recommend Agostino Recca. Look around; not every grocer carries them, but many do. They're only slightly more expensive than b…
It seems that there may be different anchovies available on the East Coast than there are on the West. While I agree that Ortiz are delicious, they are a little pricey. For reasonably priced anchovies out west, I recommend Agostino Recca. Look around; not every grocer carries them, but many do. They're only slightly more expensive than brands like Roland. Inexpensive brands like Roland are why a lot of people think they don't like anchovies.
As for making a baked potato, I agree that you should rub them in vegetable oil (I use olive) and prick them with a fork, but then I salt the outside and wrap them in aluminum foil for the first 45-50 minutes. I unwrap them for the last part of the hour to crisp up. This method infuses the skin with the salt, making it just that much tastier. Cooking temperature can be from 450-500.
Also, wrap them with the shiny side facing into the potato.
It seems that there may be different anchovies available on the East Coast than there are on the West. While I agree that Ortiz are delicious, they are a little pricey. For reasonably priced anchovies out west, I recommend Agostino Recca. Look around; not every grocer carries them, but many do. They're only slightly more expensive than brands like Roland. Inexpensive brands like Roland are why a lot of people think they don't like anchovies.
As for making a baked potato, I agree that you should rub them in vegetable oil (I use olive) and prick them with a fork, but then I salt the outside and wrap them in aluminum foil for the first 45-50 minutes. I unwrap them for the last part of the hour to crisp up. This method infuses the skin with the salt, making it just that much tastier. Cooking temperature can be from 450-500.
Also, wrap them with the shiny side facing into the potato.