Better Housewares 2312 Potato Baker, standard, Black

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if you like the skin crispy, you can open the lid towards the end of cooking to allow evaporation of excess steam. 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.

Salt and pepper would be enough as well, but I like to add more spices and dried herbs for extra flavor. 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.

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Spices – a good potato seasoning is a combination of garlic powder, paprika or chili powder, and onion powder. 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. 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. 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. Let the fat foam for 2-3 seconds before adding the potato slices and all the spices. Stir well to coat. (2)

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.

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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. 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.