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.
Ingredients:
- 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)
Instructions:
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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