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

The primary intended purpose of the potato cookers - no surprises here - is to bake delicious potatoes.

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. 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; 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). First, the potatoes. Organic or not? For skillet potatoes or pan roasted potatoes, I always vote for organic, as these are sometimes (not always) listed as one of the most pesticide afflicted foods on the Dirty Dozen List. I know they are more expensive, but it seems to be worth it to avoid the exposure to so many pesticides, especially for my young children who still have years and years ahead of them eating these foods. 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.

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... Salt and pepper would be enough as well, but I like to add more spices and dried herbs for extra flavor. 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 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. The other primary consideration when preparing these pan roasted Yukon gold potatoes would be the fat source that I use in my pan to roast the potatoes in. As stated in My 5 Rules, I try my best to avoid all commercially mass produced vegetable oils as I try to properly balance my Omega 3 and Omega 6 ratio, so Canola oil is out.