Last month I posted an article about baking potatoes in a wood stove (the one that heats your house) rather than wasting the energy of firing up the oven in the kitchen as well. I got some great responses suggesting it’s tastier when you lose the foil (thank you Tartelette). So, we tried it out. I baked bright garnet yams and russet potatoes both ways to see which we liked more.
I’ve come to some conclusions. It’s true, you get much more of a smoked flavor deep into the potato without the foil, but the skin gets all charred and not good eats, so you have to sacrifice it. So, with russets (where I love to eat the skin as well) I prefer to bake them in the ash, wrapped in foil. Still get the smoky flavor, without all the unsavory ash between the teeth.
Yams, bright and orange and so full of the flavors of a campfire, all it needs is a little butter
With the yams (where I don’t like to eat the skins) the charred flavor really comes through, and I only sacrifice skin I wouldn’t have eaten anyway. All the great flavor, and nothing lost. So, THIS is the definitive answer…for me. Now I know just the perfect way to bake my various potatoes. I love the feedback you guys give, since everyone has different experiences of life and we all have so much to learn from each other. Thanks again!