Better Housewares 2312 Potato Baker, standard, Black

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The time taken to cook your potatoes is very variable, as it depends on how hot your fire is burning. We generally put some on the showroom stoves around 9am and they are perfectly done by lunchtime. On the odd occasion we’ve been really busy and forgotten about them, the potatoes have still been perfectly good even an hour or two later. The more space you give them, the better they cook. Three cook beautifully in this. Four cook well, but need a bit more cooking time. There are three products in the Potato Cooker range: a small and large potato cooker and a panini press, but their uses are considerably more versatile than the names suggest. All are designed for stove-top use. Just prep your potatoes, pre-heat the potato cooker on your stove, and then pop the spuds inside. They'll be cooked in about 2-3 hours;

The primary intended purpose of the potato cookers - no surprises here - is to bake delicious potatoes. Cover the potatoes with a lid and cook on medium heat for 5 to 7 minutes, until fork-tender when pierced with a knife. Then, open and let any remaining liquid evaporate on medium-high heat. If you have ever tried cooking a potato on top of a stove without our pod, they tend to ooze a bit of starch and make a mess of the paint on top of the unit - as well as only cooking from one side. Again, not nice ! Let the fat foam for 2-3 seconds before adding the potato slices and all the spices. Stir well to coat. (2) Stainless steel interior for easy cleaning and durability. Insulated for greater efficiency. Solid brass fittings and trim. An ideal baking oven giving that vintage rustic appeal.Cooking takes ten to twenty minutes, depending on the temperature of your stove, and gives you lovely crisp edges to the bread and melting fillings. Cheese and ham panini with a few tomatoes on the side: Fresh herbs – Rosemary and thyme are always a great combination. But you can also sprinkle some chives, dill, green onions or shallots along with the parsley. But there is nothing at all wrong with olive oil. Or butter. So I use them both! I generally add a tablespoon or two of my cooking oil to the pan, and then place a tablespoon, or two, of butter inside the puddle of oil, so that the butter doesn’t burn.

Irish Pan Haggerty: Irish Pan Haggerty is a delicious twist on a classic Northumberland potato dish. Layers of potatoes, onions, and Dubliner cheese are cooked together to create a spectacular dish. For use on top of wood burning / multi fuel stoves : use a little sunflower / vegetable oil on some kitchen roll and lightly oil inside only. Sit the BPC on top of your stove for at least 2 evenings when the stove is being used before coking for the first time. This is to allow the BPC to get hot enough to bake the external stove paint on to the pot (do be aware the paint may smell as it cures - just as it does with a new stove) German Fried Potatoes: German Fried Potatoes & Onions or Bratkartofflen is the ultimate comfort food. Imagine perfectly cooked potatoes complimented with caramelized onions and crispy bacon. Is your mouth watering yet? I know that mine is!Crispy Mojo Potatoes: Mojo Potatoes are amazingly crispy and crunchy on the outside and tender on the inside. They are a snap to make and are perfect for a game-day appetizer, a side dish, or anytime when you’re craving deliciousness. Use a little sunflower or vegetable oil on some kitchen roll and lightly oil the inside of the cooker. Sit the cooker on top of your stove for at least two evenings when the stove is being used before cooking for the first time. This is to allow the cooker to become hot enough to bake the external stove paint on to the pot. Be aware the paint may smell as it cures, just as it does with a new stove.

The universal cast iron baked potato cooker has a lever type handle on the front, with a hole in which a poker can be inserted to open if required. Do wear oven gloves when handling and lifting, as the pod will get very very hot.if you like the skin crispy, you can open the lid towards the end of cooking to allow evaporation of excess steam. Spices – a good potato seasoning is a combination of garlic powder, paprika or chili powder, and onion powder.

I like using small ones with medium starch content for this recipe. They are easier to cut into regular-sized slices. I’ll admit that I haven’t given too much thought to what kind of potato I should use for this recipe, but I have just ended up using Yukon Golds. I have used russet baking potatoes before, and they turned out just fine, no complaints, but I just simply prefer the crisp exterior and taste that I get with the Yukon Golds. This is probably one of those recipes that is so simple and standard that there is really no point in trying to remember who I learned it from, or if it just sort of happened in the kitchen one day as a result of watching too many cooking shows and reading too many cook books. And maybe it shouldn’t even count as a recipe, more of an idea of what you might serve one night as a side dish with your main course when you are in the mood for some fried potatoes. First, the potatoes. Organic or not? For skillet potatoes or pan roasted potatoes, I always vote for organic, as these are sometimes (not always) listed as one of the most pesticide afflicted foods on the Dirty Dozen List. I know they are more expensive, but it seems to be worth it to avoid the exposure to so many pesticides, especially for my young children who still have years and years ahead of them eating these foods.

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Pommes Fondantes or Melting Potatoes: Pommes Fondantes or Melting Potatoes – the name says it all – is an incredible side dish that’s easy to make and goes with just about anything. The best choice is a large cast-iron skillet. For this many tubers (800 g/ 1.8 lbs.), you will need a large skillet; mine has a diameter of 30 cm/ 12 inches. The slices should fit comfortably in the pan, and they should not overlap too much so that all of them have the chance to get really brown and crispy. Potatoes – I like to use yukon gold or russet potatoes but honeslty any potatoes will work for this recipe. The potato cookers also will cook many combinations of ingredients. Here's one started with chopped potatoes: The time taken to cook your potatoes is very variable, as it depends on how hot your fire is burning. We generally put some on the showroom stoves around 9am and they are perfectly done by lunchtime. On the odd occasion we've been really busy and forgotten about them, the potatoes have still been perfectly good even an hour or two later.