Side Pannel
The All Time Favorite Dutch Oven Potatoes
The All Time Favorite Dutch Oven Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Dutch
Ingredients List
- 1 1/2 md Potatoes per person, sliced
- -1/4" thick
- Black pepper
- Salt
- Bacon, enough to make 1/8
- -in. in oven
- 3 md Onions, diced
Directions
Keep potatoes covered with water until ready to use or they turn dark and
loose much of their appeal. 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, stire thoroughly so seasoning and bacon
and grease are well distributed throughout. Place lide 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)
loose much of their appeal. 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, stire thoroughly so seasoning and bacon
and grease are well distributed throughout. Place lide 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)
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