Potatoes And Onions Dutch Best Recipes

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THE ALL TIME FAVORITE DUTCH OVEN POTATOES

2008-09-27



The All Time Favorite Dutch Oven Potatoes image

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

Ingredients:

  • 15 medium potatoes (sliced with skins on, about 1/4 thick)
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1 lb bacon
  • 3 medium onions (diced)

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*.

Top Asked Questions

  1. How to cook potatoes in a Dutch oven?
    Place the potatoes, carrots, bay leaf and onions in a Dutch oven and cover with water to level. Season with salt and mix. Bring to a boil and cook, covered, over medium heat for 25 minutes. Drain, remove the bay leaf and add all the rest into a large bowl. Using a potato masher, coarsely mash all of the mixture.
  2. What are the ingredients in a Dutch oven?
    Well, besides the main ingredient, potatoes, the essential ingredients are bacon and onion. The bacon flavors and greases the Dutch oven, and also gives the potatoes and onions a rich, hearty flavor. The onion also seasons the potatoes.
  3. What does bacon do in a Dutch oven?
    The bacon flavors and greases the Dutch oven, and also gives the potatoes and onions a rich, hearty flavor. The onion also seasons the potatoes. If you have picky eaters that don’t like onion, cut the onion in large slices, instead of dicing, so they can easily be removed.
  4. What to eat in the Netherlands?
    Stamppot is a comfort food of the Netherlands made with mashed potatoes, smokey sausages and a variety of vegetables such as carrot, onion, turnip and spinach. It is quintessential Dutch fare and it can be made in many variations. The word ‘Oliebollen’ literally means oil balls but they are quite simply Dutch doughnuts.

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