Dutch Oven Potatoes
User Reviews
5
Dutch Oven Potatoes
Description
Dutch Oven Potatoes begin by cooking diced bacon over hot coals until chewy, imparting fat and flavor. After removing excess grease but retaining some bacon fat, thin slices of potatoes are layered with onion, jalapeño for mild heat, bacon, and cheese twice, seasoning each potato layer with seasoned salt.
The 12-inch Dutch oven is then covered and surrounded by hot coals to maintain an even 375°F baking temperature. This setup slowly cooks the potatoes through, melting the cheese and blending smoky bacon flavor throughout the dish. Periodic inspection and adjusting coals help prevent burning.
The cooked potatoes have a tender texture balanced with crisp bacon bits and melted cheese, making for a hearty side or main dish well suited to outdoor cooking and camping. It can be made in larger or smaller quantities using appropriately sized Dutch ovens.
Soaking starchy potatoes before cooking removes excess starch for better texture. Adding liquids like chicken broth or white wine during cooking can enhance flavor and prevent sticking.
Ingredients
For the Potatoes
- 8 potato red, yukon gold, or russet, sliced thin, medium sized
- 1 onion diced, medium
- ½ pound Bacon diced
- 1 jalapeño seeds and membranes removed, diced
- 2 ½ cups cheese cheddar, montery jack, or pepper jack
- 1 teaspoon seasoned salt
Dutch Oven
- 12 inch shallow dutch oven
- 27-30 coals lit and heated until beginning to turn grey.
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
- Scale ingredients and cooking time according to the size of the Dutch oven and number of servings; a 12-inch Dutch oven typically handles about 12 medium potatoes in layers.
- Soak starchy potatoes in water for 30 minutes prior to using to remove excess starch and improve texture.
- For additional flavor and moisture, consider adding a splash of chicken broth or white wine halfway through cooking to deglaze the pan.
- Maneuver coals carefully to maintain steady heat and avoid burning the bottom; add coals as needed during cooking.
- Use a smaller Dutch oven for fewer servings to ensure even cooking without burning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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