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. 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; 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! 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. Spices – a good potato seasoning is a combination of garlic powder, paprika or chili powder, and onion powder.

Potatoes Lyonnaise: Potatoes Lyonnaise is a buttery dish ofpan-fried sliced potatoes cooked withcaramelized onions. Potatoes Lyonnaise is simple to prepare and absolutely delicious! 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. Pro tip– If you choose to leave the skin on the potatoes, make sure to wash and scrub them thoroughly.You can "bake" a potato in the microwave in a matter of minutes, as long you don't mind one side getting a little hard and the whole thing having a strange texture when you go to eat it. Your other option is to take up your oven for up to an hour, often right when you're trying to get dinner on the table. There seems to be a third option, though: the stove top. The Stovetop Potato Baker has a base that sits over your range's electric cooking element or gas burner, as well as a lid that creates the hot environment necessary to a good baked potato. Heat the cast-iron skillet on high heat. Turn the heat down to medium, and add olive oil and butter to the pan. 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. The best part is they still taste like they were roasted in the oven just like we do our baked potato wedges or fries or baked potato chips. Lightly oil the potatoes before putting in the pot. You can cut slits in the potatoes to help them cook faster.

Crispy Smashed Parmesan Potatoes: Crispy smashed potatoes topped with Parmesan cheese area fantastic side dish for your anytime feast.They’re easy to make and only require a few ingredients. Roasted Potatoes with Onions: I’ve been making Roasted Potatoes with Onions (I actually call them “little potatoes”) for as long as I can remember. The caramelization of the onions as they cook adds a subtle flavor to the roasted potatoes. If you've not cooked with cast-iron before, it's worth acquainting yourself with the notion of 'seasoning' - nothing to do with salt and pepper, but with the judicious oiling and baking of your cookware - there's a good intro here. The baked potato cooker should never need to be washed but wipe it over if required and lightly oil inside with sunflower or vegetable oil on kitchen roll to protect and prevent rust. Cook for about 30 minutes on medium-low heat, flipping very often and making sure that they get brown on both sides. Some pieces will brown faster than others depending on the stovetop’s hot spots; that is why it’s important to move the slices often so that none of them burns. (3,4)

The pod also has a little hole on the top - which is for lifting in and out of open fires. Yes - you CAN use on open fires, but do make sure you season this item properly first. It's fine in small / medium open fires - but keep it out of bonfires and don't burn wood and coal together*

Effective seasoning will give your cast-iron surface protection, reducing adhesion of food and preventing rust. Using tongs for flipping helps to make sure that all of them are turned on the other side of the skillet; some pieces are stubborn and refuse to turn when you only push them with a wooden spoon. Pro tip– It is best to use a cast-iron or metal skillet on high to get a nice dark color and crisp on the potatoes.

You can use other spice combinations as well, whatever you like. Dried thyme or savory are great as well; you can add hot paprika or red chili flakes, chili powder, garlic powder, curry, or a ready-bought spice blend. I first posted this delicious recipe on February 14, 2017. Since then, these Easy Stove Top Roasted Potatoes are one of my favorites.

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. Even though I just spend a few paragraphs defending my decision to eat potatoes, whether they be roasted, baked or mashed, without giving myself too much grief, I will turn around and contradict myself here. 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. 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.Even though I most often use Yukon Golds, that does not mean that I haven’t tried other options, I have, and come away quite satisfied. I have used red new potatoes on occasion and also bakers when making pan roasted potatoes, even though I really prefer making potato wedges out of the baking potatoes. Red new potatoes would be my least favorite option, but even then, pretty tasty and well received by friends and family alike. using these ingredients - red onion, reduced red peppers, chorizo, chilli, peas, garlic and coriander: