Serious Eats: Talk
Potato Nails - do they work?
I've heard about people who put nails through the center of a potato they're going to bake. Does this really work? People say it does, but they give different reasons for what it actually accomplishes - does it speed cooking, or does it make the potato more evenly cooked?
I've always gotten quite good results by poking, oiling, and salting my potatoes, then baking them at 350 until they're done. No foil, no nothing, just right on the middle rack. It takes a while, but with a little planning that's not a big deal, and at least I don't have to do anything while they're cooking. As far as I can tell they're quite evenly cooked. If I used nails, would I really notice a difference in either cooking times or the quality of the final product?