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  2. Love you, ATK! You've got all this stuff covered– studied, experimented, tested, measured, considered, compared– and now, reported to those of us who didn't even know we didn't know. 🥴 Thanks for all you do– so expertly, entertainingly, and so well. And much appreciated! Thank you, Dan! Gonna slice the spuds open sooner rather than later from now on. 🏆👏😃🥔✅

  5. You have to let the starches cool down and dry out a bit. This is also why sometimes at breakfast places, their potatoes aren't crispy, but just kind of soft and gummy. It is also why Robuchon insisted on processing the potatoes into mashed potatoes asap, to prevent a gummy texture.

  14. Hey…you are on repeat.
    You guys did the perfect baked potato video…I have watched and repeated the technique many times.
    The quick skin “brine” then only adding fats at the end for the restaurant style crispy skin does work…it’d be better to just link us to that video already made than waste your and our time explaining only half the idea thru a short🤷‍♂️

  18. I like to throw them into my Campfire coals.
    First I open them like a clam and remove a spoonful out of the center.
    Replace that center with a spoonful of butter then close it up and wrap in foil. 🔥

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