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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Love my All American Sun Oven I use it often. I’ve made quick breads, yeast breads, biscuits and all turned out great. I make rice in it, serve a third and freeze the rest for later. If you can make it in a crockpot, you can make it in the sun oven. Doesn’t do a great job with conventional pie crust. Graham cracker and cookie crusts work fine. Hubby built me a table from wood scraps with a sort of lazy Susan so I can easily turn the oven. I use a couple of heavy bricks to hold the “T” shaped adjustment bar in place should the wind come up. I don’t use the sun oven on really windy days. I hurt my shoulder a year ago. I just can’t haul the sun oven back and forth anymore. I let it stay outside on its table covered with a heavy tarp. I have it closed when not in use. This has worked well so far. I’d really like some sort of box to set over it. That tarp won’t last forever. I feel so smug when I don’t have to use electricity or gas for cooking.