Good, bad, or neutral potato idea?

[blue room]

If I rub several unpeeled baking potatoes with oil or butter, and bake them *in a covered Le Creuset*, do you think it would it make a difference in texture? Moister? In a good way, or a mushy way?

[MikeG]

Le Creuset doesn't really "do magic", it just makes easier the technique that does the magic. You could make a good beef daube in a #10 can with a piece of aluminum foil if you were willing to put the effort into it (constantly adjusting the heat and moving it around to keep the heat even, etc.) ;) For baking potatoes, the desired process is different - you need dry heat for the "classic" mealy baked potato. If you like that softer, somewhat steamed texture, wrapping 'em in aluminum foil is more effective than I think putting them in a Dutch oven would be.

[blue room]

I was hoping for magic, like what the Le Creuset does for meat..

[MikeG]

Basically, they'll steam. If you use a _lot_ of fat, they'll sort of shallow fry at the same time. I don't know what you're looking to achieve, but it sounds pretty unappetizing to me.

[Candy]

The point of the oil or butter is to help the skins get crisp. Putting them in a covered casserole is going to steam them. The texture will not be as pleasing unless you like moist potatoes.