All I did was get some big fat Yukon Golds. Washed em, poked em with a fork. Make a thickish paste, I say about 4 Tbls of garlic oil to about 1 Tblsp each of big chunky course grey salt and fresh course ground pepper. You want to be able to rub the skin of the potatoes a bit with your hands. Roll the taters around in the bowl of delicious mud, rub and sand the skin with the chunky mixture and try to pack some of the mixture on them before setting them directly on the rack of a 400 degree oven. Bake 25-35 minutes depending on the size of your potatoes.
