Dutch Oven Potatoes
User Reviews
5.0
15 reviews
Excellent
Dutch Oven Potatoes
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Dutch oven potatoes are a flavor-packed camping classic! A simple & delicious recipe that your family is going to love and appreciate for years to come.
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Ingredients
For the Potatoes
- 8 medium sized potatoes red, yukon gold, or russet, sliced thin
- 1 medium onion diced
- ½ pound Bacon diced
- 1 Jalapeño seeds and membranes removed, diced
- 2 ½ cups cheese cheddar, montery jack, or pepper jack
- 1 teaspoon season salt
Dutch Oven
- 12 inch shallow dutch oven
- 27-30 coals lit and heated until beginning to turn grey.
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Instructions
- Over about half the coals, cook bacon until chewy. It will get crispy as it cooks with the potatoes.
- Off of the coals, remove bacon from dutch oven and any excess grease, leaving about 2 tablespoons bacon fat in the bottom of the dutch oven.
- Layer half of the sliced potatoes in the bottom of the dutch oven and sprinkle with half a teaspoon of season salt.
- On top of the potatoes, layer half of the onion, half the jalapeno (if desired), half of the bacon, and then half of the cheese.
- Repeat layers, using remaining ingredients and put the lid on the dutch oven.
For the Baking with Coals
- With dutch oven on a stand or on a safe ground area, place 9 coals on the bottom and 18 coals on top. This should heat to about 375 degrees for a 12 inch shallow dutch oven.
- Check periodically and adjust coals as necessary, adding more when the original coals begin to die down.
- If the bottom of the potatoes are cooking too quickly even with coal adjustment, add ⅓ cup water to the bottom of the dutch oven.
- The potatoes are finished when they are soft, this takes about 45 minutes.
For Baking in the Oven
- Place in an oven that has been preheated to 400ºF.
- Bake for 50-60 minutes, or until the potatoes are soft. You can check this by inserting a fork or butter knife into the center of the potatoes.
Notes
- To make this recipe for a larger crowd, scale up the ingredients accordingly. A 12-inch Dutch oven can hold 3 layers and still cook well, but use a larger Dutch oven (or two 12-inch Dutch ovens) for more than 12 potatoes.
- Additionally, this recipe can be scaled down. Use a smaller Dutch oven to avoid burning any of the ingredients while cooking.
- If using starchy potatoes, soak them in water for 30 minutes to remove excess starch. This helps achieve a better texture.
- Adding a splash of chicken broth or white wine halfway through cooking can enhance the flavor and help deglaze any bits stuck to the bottom.
Nutrition Information
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Calories
520kcal
(26%)
Carbohydrates
38g
(13%)
Protein
24g
(48%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Cholesterol
74mg
(25%)
Sodium
959mg
(40%)
Potassium
1320mg
(38%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
510IU
(10%)
Vitamin C
36.5mg
(41%)
Calcium
431mg
(43%)
Iron
9.7mg
(54%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 38g | 13% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 74mg | 25% |
| Sodium | 959mg | 40% |
| Potassium | 1320mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 36.5mg | 41% |
| Calcium | 431mg | 43% |
| Iron | 9.7mg | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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