The HOTLOGIC^® User Guide and the company’s website say that you cannot cook a potato in a HOTLOGIC^®. The information is correct, unless you follow this method. Then you will get a fully cooked potato just waiting for butter to top it.

I used a Russet potato, cleaned it, sliced it, soaked in brine overnight and then cooked it for 8 hours in the brine water, and it came out cooked perfectly. I could easily break it apart and fluff it with a fork.

Questions

Because I am rushing to make this information available quickly after my successful experiment, I don’t know the answers, yet, to these natural questions:

Will this work with any type of potato? Yes, this method will cook russet, red and white potatoes
Can I use any type of salt? No, after 8 hours the potatoes in the pink salt solution are barely cooked and hard. After 8 hours the potatoes in the Canning & Pickling salt solution are well cooked and tender.
Does it have to cook for 8 hours? Depends on how “done” you like your potato. After 6 1/2 hours the potatoes in the Canning & Pickling salt solution are just cooked and starting to get tender.

Salt

When experimenting, I was surprised to find out that more salt was actually a problem and hindered the cooking process. I used Canning & Pickling salt so that it would dissolve completely in the room temperature water. In one container I used one (1) teaspoon of salt with two (2) cups of water. In the other, I mixed two (2) teaspoons of salt with two (2) cups of water. After soaking the potato slices overnight and cooking in the salt water for 8 hours, the potatoes in the lower salt solution were done. The potatoes in the higher salt solution, were not.

Hot Logic Potato