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) 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.

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.

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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. 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. 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:

Salt and pepper would be enough as well, but I like to add more spices and dried herbs for extra flavor. Let the fat foam for 2-3 seconds before adding the potato slices and all the spices. Stir well to coat. (2) 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. using these ingredients - red onion, reduced red peppers, chorizo, chilli, peas, garlic and coriander:

Bakes 45 x 250gm potatoes per hour. Stores approx. 40 baked potatoes in the warmhold area. Village Stove Potato Baker Specification Model I like using small ones with medium starch content for this recipe. They are easier to cut into regular-sized slices. 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 potato cookers also will cook many combinations of ingredients. Here's one started with chopped potatoes: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. Spices – a good potato seasoning is a combination of garlic powder, paprika or chili powder, and onion powder. 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. 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.

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.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. 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... 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. 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. Lightly oil the potatoes before putting in the pot. You can cut slits in the potatoes to help them cook faster.