The only proviso is that in general you will need a stove-top that can boil a kettle; convection-type stoves generally do not get hot enough to cook on, unless you cook inside them - more on that later...

This cast iron baked potato cooker is small enough to fit on top of practically any stove, yet big enough to hold up to FOUR medium (250g / fist sized) potatoes or two gigantic spuds. There’s no need for all the noodles to be submerged as they will sink into the broth as they cook and soften. Once simmering, reduce heat to medium, cover then cook for 2-5 minutes or until the noodles are approximately halfway done (too firm to eat but can be bent in half without breaking). I often use this combination of smoked and sweet paprika, dried rosemary, and oregano. Rosemary is like a reflex for me when it comes to roasted potatoes of any kind; I add it all the time.

Preview

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. Timing is essential, because at the kinds of heat you're cooking at, a minute or two too long will give you a scorched piece of leather, and be vigilant; in our experience, after about four minutes, the surface of the meat will actually ignite, charring it unpleasantly. 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. 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.

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. Effective seasoning will give your cast-iron surface protection, reducing adhesion of food and preventing rust. if you like the skin crispy, you can open the lid towards the end of cooking to allow evaporation of excess steam. The intensity of heat from a wood burning stove makes it ideal for some kinds of cooking, and our friends who make the extremely popular Potato Cooker range have come up with some ingenious cast-iron cookware for facilitating efficient, tasty and mess-free methods of creating some staple favourites using your stove.

More Sides and Appetizers

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. 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. 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. Potatoes – I like to use yukon gold or russet potatoes but honeslty any potatoes will work for this recipe.

The handle supplied with the panini press is reversible, allowing you to lift either the lid or the press itself without resorting to gloves. Spices – a good potato seasoning is a combination of garlic powder, paprika or chili powder, and onion powder.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. 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. Pommes Anna: Pommes Anna, also known as Potatoes Anna, is a simple yet impressive side dish that will surely be a showstopper at your next dinner party. It’s buttery crispy on the golden brown outside and melt in your mouth tender on the inside.