Potatoes Lyonnaise: Potatoes Lyonnaise is a buttery dish ofpan-fried sliced potatoes cooked withcaramelized onions. Potatoes Lyonnaise is simple to prepare and absolutely delicious! 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. 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. 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. I like using small ones with medium starch content for this recipe. They are easier to cut into regular-sized slices.

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.Salt and pepper would be enough as well, but I like to add more spices and dried herbs for extra flavor. using these ingredients - red onion, reduced red peppers, chorizo, chilli, peas, garlic and coriander: 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 potato cookers also will cook many combinations of ingredients. Here's one started with chopped potatoes: The primary intended purpose of the potato cookers - no surprises here - is to bake delicious potatoes.

Heat the cast-iron skillet on high heat. Turn the heat down to medium, and add olive oil and butter to the pan. 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.

More Potatoes

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)

So even though organic potatoes are more expensive than conventional crops, potatoes still rank as one of the least expensive foods that I buy on a regular basis, so we are talking about a very small difference, probably a few cents per pound difference. This cast iron baked potato cooker is small enough to fit on top of practically any stove, yet big enough to hold four medium (250g / fist sized) potatoes or two gigantic spuds. if you like the skin crispy, you can open the lid towards the end of cooking to allow evaporation of excess steam.

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.