Solar braised potatoes couldn’t be easier to make. Just spread the spuds out in a single layer in a cast iron pan; small varieties such as fingerlings or butterball work best. Toss in some garlic or onions. Add enough water or broth to reach about halfway up. Drizzle with olive oil or dot with butter. Add bay leaves, rosemary, or other herbs. Season with salt and pepper to taste. Cover and braise in the Sun Oven until the potatoes are tender. A few minutes on the stove over high heat to let the remaining water evaporate completes the dish.
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We plan on using the oven all over the country.