DUTCH OVEN POTATOES
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat a wood fire or outdoor charcoal grill to medium heat.
- In a Dutch oven placed on the grill grate or directly on the embers of the fire, cook bacon until crisp. Add onions and cook until transparent, about 5 minutes.
- Put potatoes into a large mixing bowl. Add parsley, seasoned salt and pepper, to taste. Mix all ingredients well. Put potatoes into the Dutch oven, and add water and butter. Cook, covered, until potatoes are browned and tender, about 20 minutes. Serve warm.
THE ALL TIME FAVORITE DUTCH OVEN POTATOES
Utah is the KING of Dutch Oven Cooking! Allen was a friend of my fathers in Hurricane, so I borrowed his award winning recipe for Dutch Oven Potatoes. A Dutch Oven Dinner is NOT complete w/o having these potatoes served with along with what ever is being eaten! Figure out how big a dutch oven you need for the amount of people you are going to be serving. If you are new to this type of cooking, do some in your own back yard until you have the amount of coals right. Remember - more coals, the hotter it gets in there. I've had to endure many burnt potatoes before!! The onions will burn readily! : Allen Heaton (Hurricane Heritage Cookbook) If you would like a copy of this cookbook, contact the Hurricane Heritage Center in Hurricane, Ut. Maybe they can scare up a copy or two!
Provided by Shepardess
Categories Potato
Time 35m
Yield 1 1/2 cups per person, 10 serving(s)
Number Of Ingredients 5
Steps:
- Keep potatoes covered with salt water until ready to use or they turn dark and loose much of their appeal.
- Place bacon in the bottom of the dutch oven, enough to make 1/8 inch in oven. Brown bacon in preheated oven with or without the lid on; If it's windy, or many people moving around - it's safer with the lid on.
- Add onions, and cook until transparent.
- Place potatoes in oven a layer at a time, seasoning as you go - Go easy on the salt because of the bacon.
- When all potatoes are in stir thoroughly so seasoning and bacon and grease are well distributed throughout.
- Place lid on oven and cover with coals.
- Beginners be careful, and inspect often - Some cooks say stir at each inspection, thus insuring the bottom isn't burning - Personally, I think this results in broken and mushy potatoes. I, after the initial stirring, leave them alone - If I'm doubtful about the bottom, I take a spatula or spoon and slip under the potatoes and lift enough to.
- check the progress then slip spatula out, leaving potatoes disturbed as little as possible by sampling frequently you can announce when done. (usually around 20 minutes).
- *my advice - go easy with the coals when you are beginning. Keep them well dispensed on the bottom of the oven and the top. Use your "tool" to turn the dutch oven around on the coals often and move the top around a bit to keep the temperature inside even*.
DUTCH OVEN BAKED POTATOES
Dutch Oven Baked Potatoes are the perfect side dish for any entree especially when loaded with all your favorite toppings.
Provided by Ned Adams
Categories Side Dish
Time 50m
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Apply a thin layer of olive oil to each potato.
- Sprinkle each lightly with salt.
- Pierce potatoes with a fork several times for steam to escape.
- Place each potato in the Dutch oven.
- Bake for 45 minutes, or until fork tender.
- Serve with optional ingredients. (see notes)
Nutrition Facts : Calories 218 kcal, Carbohydrate 38 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 2801 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
DUTCH OVEN POTATOES
Provided by Food Network
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook bacon and onion for 5 to 8 minutes until bacon is just cooked through. Add potatoes and cook for an additional 25 minutes, stirring regularly. Add mushrooms and soup, stir thoroughly, and cook for 7 minutes. Remove from heat and spread cheese over top. Let melt and serve.
PAULA'S DUTCH OVEN POT ROAST
This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!
Provided by Paula Taylor
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h25m
Yield 8
Number Of Ingredients 14
Steps:
- Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
- Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 21.4 g, Cholesterol 51.6 mg, Fat 27.1 g, Fiber 3.4 g, Protein 16.6 g, SaturatedFat 7.4 g, Sodium 758.5 mg, Sugar 4.2 g
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