Dutch oven potatoes are a flavor-packed camping classic! A simple & delicious recipe that your family is going to love and appreciate for years to come.
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Dutch oven potatoes are a must-try! This method elevates your ordinary potatoes into a tender, flavorful dish that pairs perfectly with any meal. A comforting, hearty dish that’s as versatile as it is delicious. Perfect for family dinners or outdoor gatherings, this Dutch oven potatoes recipe will quickly become a family favorite.
of course, these are typically made over a fire, I have instructions for both indoor and outdoor cooking so you can make them whether you're camping or not.
Why You'll Love This Recipe
- Flavor Infusion: Dutch ovens create a sealed environment that allows flavors to meld together. The potatoes soak up seasonings, herbs, and any added ingredients, resulting in this savory dish.
- Versatility: Dutch oven potato recipes can be adapted to suit various tastes and dietary preferences. You can add different vegetables, proteins, or spices, making it easy to customize for any meal or occasion.
- One-Pot Convenience: Cooking in a Dutch oven means less cleanup! Everything cooks together in one pot, making it a hassle-free option for busy weeknights or gatherings. Plus, it’s great for batch cooking, providing leftovers for future meals.
Recipe Ingredients
- Potatoes — you can use any potato you like
- Onion — you can use powder
- Bacon
- Jalapeno
- Cheese — you can use any cheese that melts well
For the exact amounts needed, please see the recipe card below.
How To Make Dutch Oven Potatoes
Step 1: Layer half of the sliced potatoes in the bottom of the Dutch oven, layer half of the onion, half the jalapeno, half of the bacon, and then half of the cheese.
Step 2: Add more potatoes for the second layer.
Step 3: layer half of the onion, half the jalapeno, and half of the bacon.
Step 4: Finish off with cheese, then bake.
Recipe FAQs
It’s optional! Leaving the skin on adds flavor and nutrients. If you leave the skin on it adds more texture and can be more crisp. If you prefer a smoother texture, peel them first.
Garlic, rosemary, thyme, salt, pepper, and olive oil are popular choices. You can also add different cheeses, butter, or fresh herbs for extra flavor.
They’re done when they’re fork-tender. You can also check with a knife; it should slide through easily.
You can serve these on their own or with a nice meat main dish like Cowboy Steak, Lemon Herb Salmon, or Oven Roasted Chicken.
Expert Tips
- Uniform Sizing: Cut the potatoes into uniform pieces—about 1 to 2 inches—to ensure even cooking. Smaller pieces will cook faster and get crispier, while larger chunks will be fluffier.
- Use Enough Fat: Don’t skimp on oil or butter! A good coating not only adds flavor but also helps achieve that golden, crispy exterior. For extra richness, consider using a combination of olive oil and butter.
- Experiment with Flavors: Don’t hesitate to try different seasonings or add a splash of vinegar or lemon juice at the end for brightness.
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Dutch Oven Potatoes
Equipment
- Enameled Dutch Oven
- 12-inch Cast Iron Dutch Oven
- Cheese Grater
- Kitchen Tongs
Ingredients
For the Potatoes
- 8 medium sized potatoes (red, yukon gold, or russet, sliced thin)
- 1 medium onion (diced)
- ½ pound bacon (diced)
- 1 jalapeno (seeds and membranes removed, diced)
- 2 ½ cups cheese (cheddar, montery jack, or pepper jack)
- 1 teaspoon season salt
Dutch Oven
- 12 inch (shallow dutch oven)
- 27-30 coals (lit and heated until beginning to turn grey.)
Instructions
- Over about half the coals, cook bacon until chewy. It will get crispy as it cooks with the potatoes.
- Off of the coals, remove bacon from dutch oven and any excess grease, leaving about 2 tablespoons bacon fat in the bottom of the dutch oven.
- Layer half of the sliced potatoes in the bottom of the dutch oven and sprinkle with half a teaspoon of season salt.
- On top of the potatoes, layer half of the onion, half the jalapeno (if desired), half of the bacon, and then half of the cheese.
- Repeat layers, using remaining ingredients and put the lid on the dutch oven.
For the Baking with Coals
- With dutch oven on a stand or on a safe ground area, place 9 coals on the bottom and 18 coals on top. This should heat to about 375 degrees for a 12 inch shallow dutch oven.
- Check periodically and adjust coals as necessary, adding more when the original coals begin to die down.
- If the bottom of the potatoes are cooking too quickly even with coal adjustment, add ⅓ cup water to the bottom of the dutch oven.
- The potatoes are finished when they are soft, this takes about 45 minutes.
For Baking in the Oven
- Place in an oven that has been preheated to 400ºF.
- Bake for 50-60 minutes, or until the potatoes are soft. You can check this by inserting a fork or butter knife into the center of the potatoes.
Notes
- To make this recipe for a larger crowd, scale up the ingredients accordingly. A 12-inch Dutch oven can hold 3 layers and still cook well, but use a larger Dutch oven (or two 12-inch Dutch ovens) for more than 12 potatoes.
- Additionally, this recipe can be scaled down. Use a smaller Dutch oven to avoid burning any of the ingredients while cooking.
- If using starchy potatoes, soak them in water for 30 minutes to remove excess starch. This helps achieve a better texture.
- Adding a splash of chicken broth or white wine halfway through cooking can enhance the flavor and help deglaze any bits stuck to the bottom.
diane pitcher
Please explain the use of soda. Cool trick. Please tell me what it does if you don’t mind? Aka why use it?
Alli
Hi Diane! It just adds a little sweetness to a savory dish that can bring in a nice contrast of flavors. Not required but can be tasty!
Amy
Great recipe! I lost mine in a move a few years back and found yours online. I had forgotten about the jalapeños. I used to make this for our local Sheriff’s Office picnics with jalapeños, it was a huge hit. Instead of water, I use about 3/4 to a full can of white soda. Our family likes Sprite. Thanks for helping me bring a favorite back to the family table.
Alli
Thank you for this sweet comment, Amy! I'm so glad you enjoyed the recipe, my husband actually sneaks soda in ours too sometimes, it's a great trick!
Franck
Great. Kids gave it 4 thumbs up! Thanks for sharing
Alli
Awesome!! I'm so glad they loved it.
Alli
One of our family's favorites!
Kim
Love the jalapeño addition! I haven't ever thought of that. Also, you can use your outdoor Dutch oven inside the regular oven, too, if that's all you have. My mom does that all the time for potatoes or roasts or even lasagna and enchiladas.
Alli
Great tip, Kim! I love how versatile dutch ovens are. Andy has a killer lasagna recipe, I can't wait to share it 🙂
Melanie
Has the lasagna recipe been posted? We are going camping and I would love to try it!
Alli
I haven't posted it yet, I'm hoping to get that done in the next round of recipes I photograph. 🙂