There's nothing quite like buttery potatoes that have been slowly cooked over a wood stove, or by the open flame of a campfire in a Dutch oven. But if you can't do either of those two things, you can cook the potatoes in your regular oven.
I make the Dutch oven potatoes over my wood stove when the outside temperature is cooler and I have a fire going. However, I also make Dutch oven potatoes over an open campfire, as well as inside my French oven. So, you can prepare the potatoes in a number of ways.
While cooking, try not to stir your potatoes. Stirring them will make them fall apart. Also, I don't cook the onion first for my recipe. Instead, I toss them in at the same time as the potatoes and allow them to cook together at the same rate. These are country-style Dutch oven potatoes, so it's a recipe that's supposed to be simple and rustic. The diced onions will cook down and give your potatoes extra flavor. If you're not a fan of onions, leave them out of the recipe.
- 6-8 potatoes (depending on size), cut into bite-size shapes
- 1 large onion, diced
- 1 teaspoon of seasoning salt
- Freshly ground black pepper
- ½ teaspoon of garlic powder
- ½ cup of water
- 4-6 tablespoons of butter (depending on how buttery you like your potatoes)
After the potatoes and onion have been prepped, add them to the Dutch oven.
Add the water and the seasonings; stir well. Then add the butter. Place the lid on the Dutch oven.
Next, cook over a wood stove, campfire, grill, or oven for about twenty to thirty-five minutes, or until the potatoes are fork tender. (The time will vary depending on which method you used to cook the potatoes.)
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