Method is the most important part of any recipe, even how to boil an egg, for which there is no good way: in-shell eggs must be steamed to cook. My method for baking potatoes results in crisp, toothsome skin and a molten, crumbly center.
Any given potato must be washed and scrubbed, then dried thoroughly before coating with salted oil and placing in the oven, which must be very hot. A large (10-12 oz.) white potato will take an hour in a 400F oven. Potatoes can be pierced and microwaved to start, but should be finished in the oven; likewise, waxy potatoes should be parboiled. Wrapping them in foil before baking ensures a steamed potato, which is wonderful and nostalgic, but lesser fare than baked.
Season small peeled parboiled potatoes with salt and black pepper, wrap in bacon and bake in a hot oven until bacon is crisp. Dust with more pepper and serve as an appetizer with cole slaw and a light Pilsner. This is a great tailgate recipe.
Cut red potatoes into bite-sized chunks and boil with Zatarain’s liquid seasoning (use a lot) until just tender. Rinse, drain very well and toss with vegetable oil, salt, a goodly amount of black pepper and enough granulated garlic to make a statement. Strow the potatoes on a shallow baker, and throw in a hot oven (400+), stirring occasionally until the cut edges are lightly browned. Serve with grilled meats and fried seafood. These reheat well, but do not freeze.