One of the staples of our family camp is the last night having a large family dinner of Dutch Oven Potatoes and Dutch Oven Chicken. It just wouldn’t be camping without it! Of all Dutch Oven food, my family’s recipe for Dutch Oven potatoes is my absolute favorite, so this year I paid close attention as my brother was cooking them to find out how it was done! And I’m going to share the secrets with you!
As I said we cook enough Dutch Oven potatoes for our entire family gathering which is usually for more than 30 people. We use two Dutch Ovens and 10 lbs of Idaho russet potatoes per Dutch Oven. So you can plan accordingly. I’ll give you the instructions for one DutchOven and you can add or subtract amounts as needed for your gathering.
10 lbs Idaho Russet Potatoes (obviously is HAS to be Idaho Potatoes)
1-3 onions
1-2 cubes butter
Salt and pepper to taste
Garlic powder/salt (optional)
1-2 lbs cheese
Instructions
Slice potatoes
pre-cook bacon and break into pieces
Layer the sliced potatoes, bacon, and onions.
Top with a stick of butter and season with pepper and salt and other seasonings of our choice.
Place on the lid and start cooking.
Check the potatoes approximately every 10 minutes to stir the potatoes and bacon so that they will cook evenly
Once the potatoes are fully cooked (average time varies, but could be anywhere between 30 minutes to 1 hr) then you sprinkle on the shredded cheese. You then replace the lid and let the cheese melt.
Serve with your favorite Dutch Oven chicken, salad and other sides.
Dutch Oven Potatoes Directions:
First step is to wash, peel and slice all the potatoes and onions. You want the potatoes into round slices all approximately the same size so they can cook evenly. You want the onions into small chopped pieces so they aren’t very apparent, especially if you have kids, then they won’t notice the onions in the mix.
Key step: Many people usually don’t cook the bacon before hand, but merely lay the bacon into the Dutch oven in strips, but this is one of the key reasons why so many people love my family’s Dutch oven potatoes the best. We always cook the bacon before hand. It helps the bacon to be a little more crisp and not soggy at all. It also cooks up the fat of the bacon so it isn’t gooey and soggy in the potatoes but has a great texture and taste. After grilling the bacon, we then cut it up and add it and the bacon grease and a little oil in the seasoned Dutch oven.
Then layer on the sliced potatoes and onions. Top with a stick of butter and season with pepper and salt and other seasonings of our choice. Place on the lid and start cooking.
You will want to check the potatoes approximately every 10 minutes to stir the potatoes and bacon so that they will cook evenly. This is also where if the potatoes start to look dry, you can add more butter if you prefer. It all depends on how “bad” you want the potatoes to be. “Bad” really means that they have more butter, thus they taste the best.
Once the potatoes are fully cooked (average time varies, but could be anywhere between 30 minutes to 1 hr) then you sprinkle on the shredded cheese. You then replace the lid and let the cheese melt.
Once the cheese is melted it is finished and ready to be devoured! It is delicious when paired with Salad and Dutch Oven Chicken (recipe coming soon)
The other secret, is that left over Dutch oven potatoes make the best breakfast burritos the next morning! Scramble a few eggs with the leftover potatoes, warm a tortilla and stuff! It’s Camp feasting at its finest!
Think simmering soups, steaming rice, boiling water for pasta, etc. Sear, pan-fry, sautee: A camping Dutch oven is also a great stand-in for a cast-iron skillet. Anything that can be cooked in a cast-iron skillet can be done in a Dutch oven too, like searing steaks, browning chicken thighs, sauteing vegetables, etc.
This is a helpful cheat if you are short of time or catering for large numbers. Either part- or fully-cook the potatoes in a microwave or oven. If you are near to your fire you can cover them with butter (and add any herbs or cheese and salt & pepper) and wrap and pop them in straightaway.
Unlike a home Dutch oven, which has a flat bottom and sealed in enamel, a camping Dutch oven is made entirely from cast iron, has support legs on the bottom, and comes with a flat flanged lid. Coals or embers can be placed underneath and on top of the lid, allowing you to heat from both sides.
Play it safe and use utensils that won't run any risk of scratching that precious enamel coating, like silicone, wood, or heat-resistant plastic. Follow this tip: Opt for using silicone, wooden, or heat-resistant plastic utensils with your Dutch oven.
This can often extend the holding of the potatoes to a day ahead. Place the potatoes in clear zipable bags, pressing air out and refrigerate (or, if cooked, these can be frozen so they partially thaw when on the trip.) Dr.
You should store peeled and cut potatoes in water for 24 hours to ensure the quality of your final product. "If you drain the potatoes and notice they are turning brown, that they've started getting soft, or if they are slimy you should discard them," says Brigman.
If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes.
Unlike a classic slow cooker, a Dutch oven allows you to develop deep flavors in a recipe by combining several cooking techniques, like searing and sautéing, in conjunction with braising. This layering of flavors helps develop a more complex and well-balanced result rich in umami.
Dutch ovens, like the Camp Chef Classic Dutch Oven, have been used for wilderness cooking for ages and are a wonderful way to cook nourishing food in the great outdoors. They retain heat and enhance the transfer of heat through the food.
The most prominent difference between the two is the lid. While a dutch oven lid is domed and typically has drippers for self-basting, a camp oven's lid is thick, mostly flat, smooth-bottomed, and has a ridge around the top edge. The massive lid helps maximize heat retention.
You fart, under some blankets, then pull the blankets over someone's head, thereby trapping them and the fart in a contained space for a short time. The Dutch Oven is also a cookpot meant to be buried in hot coals for long, slow cooking.
For this dish, place your Dutch oven over a fire on a metal grate or rack, which will be hotter for sauteeing. If you don't have a grate, let the fire burn down, and then bury the oven well into the coals so there's plenty of heat.
Address: Suite 751 871 Lissette Throughway, West Kittie, NH 41603
Phone: +2366831109631
Job: Sales Producer
Hobby: Creative writing, Motor sports, Do it yourself, Skateboarding, Coffee roasting, Calligraphy, Stand-up comedy
Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
