Dutch Oven Potatoes

Dutch Oven Potatoes
Dutch Oven Potatoes
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*8 large baking Potatoes, Russets
*10 slices thick Peppered Bacon, cooked in Dutch oven drain off excess fat and chop bacon for layering and topping
*6 slices Peppered bacon
*1 large Onion, white or yellow
*1 bag Baby Carrots or add as many as desired
*1 bottle 16.9 ounces Sprite or Lemon Lime Soda of your choice
*Grated Cheddar Cheese, used for topping after the Dutch oven potatoes are cooked as desired
*Sea Salt and Black Pepper, add as desired
**Dutch Oven 14 inch (10 quart)
**Briquets, if cooking outdoors in a fire pit
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Add 6 slices of un-cooked bacon to the bottom of the Dutch oven. Then layer with some onions, carrots, potatoes and cooked bacon slices. Repeat until all ingredients are added.
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Pour Sprite over all the potato layers in Dutch oven and cook in the oven or with hot coals.
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Note: We check our potatoes after 30 minutes when cooking in fire pit and then again in 15-30 minutes, checking depending on how fast the potatoes are cooking.
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Bake/cook about 1-1  1/2 hours in oven 350*F. or we cooked ours in our outdoor fire pit with hot **Briquets/coals. We used about 14 hot coals on the top of the lid and 20 underneath of the dutch oven, but add more hot coals as needed until potatoes are tender.
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Top the cooked potatoes with grated Cheese.
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Serves 12-16

For more on Dutch oven cooking see Utah State University Extension Dutch Oven Cooking

Dutch Oven Potatoes Dutch Oven Potatoes Dutch Oven Potatoes Dutch Oven Potatoes Dutch Oven Potatoes Dutch Oven Potatoes

Dutch Oven Potatoes

Enjoy!

Lindy

Grilled Vegetables


Tarragon Mustard Vinaigrette

(Use Vinaigrette for Grilling Asparagus Crostini, Potatoes and Green Beans)

*1/4 cup Extra Light Olive Oil

*1/8-1/4 cup Canola Oil

*2 tablespoons Dijon Mustard

*Zest-Juice of 1 Lemon

*1 tablespoon Fresh Tarragon, stripped and Chopped

*1 tablespoon Honey

*Freshly ground black Peppercorns, to taste

*Sea Salt, to taste

Add to a small blender or food chopper and blend just until combined.

Place a 1/4 cup of the vinaigrette and baste the grilled potatoes, asparagus and green beans at the end of grilling.

Add the rest of the vinaigrette to the potatoes and toss. Serve warm.

Recipe adapted from Food Network

Also see our Marinated Grilled Chicken and Grilling Recipes

Boil potatoes in a stock pot of boiling water until firmly tender, cool and cut into chunks.

  

Season the potatoes with olive oil and salt and pepper.  Toss together and grill cut potatoes on a grilling pan until crisp edges and fork tender.

Baste grilled potatoes and place in a baking dish, then add more vinaigrette while potatoes are hot.  Cover with foil until ready to serve, keeping them warm.  

Crostini with Grilled Asparagus

*1-2  baguette Artisan or French Bread, sliced, drizzled with olive oil and toasted in the oven.

*Extra Light Olive Oil, for brushing on baguette slices

*Grilled Or Roasted Asparagus

*Parmesan Cheese, shaved in strips

*Feta or Goat Cheese

Layer the toasted baguettes with Parmesan cheese, grilled asparagus  and feta or goat cheese.  Warm slightly if desired and enjoy!
        

Grilled Asparagus

Wash and trim the ends of the asparagus and place on a serving platter and drizzle with olive oil and black pepper.  Salt to taste after grilling.

Place asparagus on heated grill on a low heat.  Grill until asparagus has grill marks and softens.  Baste with vinaigrette just before removing from the grill.  Cut grilled asparagus into about 2   1/2 in pieces and add the tops of the toasted and sliced crostini.

Grilled Green Beans

I used thawed green beans from my garden that I had blanched, froze in the freezer.  I removed  and thawed them and seasoned with olive oil, salt and pepper.  You could use fresh or frozen store-bought green beans.

Grill green beans on a grilling pan until they get grill marks turning them over a couple of times.  Baste with vinaigrette And remove from grill and enjoy!


  



Enjoy!

Lindy