Best Dutch Potatoes Recipes

DUTCH OVEN PORK CHOPS AND POTATOES

Steps:

• Trim some fat from chops.
• Place fat in dutch-oven.
• Over medium heat; cook fat until light brown.
• Using spoon press and rub fat over bottom of dutch oven.
• Discard extra fat.
• Add Chops and cook until browned on both sides.
• Remove chops and set aside.
• In remaining fat cook potatoes, carrots and onions until lightly browned; stirring occasionally.
• Adding salad oil if necessary.
• Return chops to dutch oven.
• Arranging vegetables over and around chops.
• Stir in tomatoes with there liquid and remaining ingredients except peas.
• Heat to boiling.
• Reduce heat to low.
• Cover and simmer 45 minutes or until chops and potatoes are tender.
• Add peas and heat threw.

DUTCH OVEN SPARERIBS, SAUERKRAUT AND POTATOES SUPPER

Steps:

• Melt margarine in pan.
• Add onions and celery and cook til gender and golden.
• Add remaining ingredients except for meat, potatoes and sauerkraut.
• Simmer 20 minutes.
• Brown ribs in Dutch oven.
• Add sauerkraut and sauce.
• Cover and cook til ribs are tender - 1 hour or so.
• Turn ribs occasionally.
• Add potatoes and cook 20-30 minutes.

LEMON GARLIC BABY DUTCH YELLOW POTATOES

Steps:

• Preheat oven to 350°.
• Place potatoes in an 8" X 8" baking dish.
• In a small bowl, combine melted butter, garlic, salt and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
• Bake, covered, for 30 minutes. Uncover and bake and additional 10 minutes or until golden brown.

DUTCH OVEN POTATOES

Steps:

• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a Dutch oven placed on the grill grate or directly on the embers of the fire, cook bacon until crisp. Add onions and cook until transparent, about 5 minutes.
• Put potatoes into a large mixing bowl. Add parsley, seasoned salt and pepper, to taste. Mix all ingredients well. Put potatoes into the Dutch oven, and add water and butter. Cook, covered, until potatoes are browned and tender, about 20 minutes. Serve warm.

DUTCH POTATOES

Steps:

• Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.

THE ALL TIME FAVORITE DUTCH OVEN POTATOES

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*.

BORECOLE-DUTCH KALE AND POTATOES

Steps:

• Wash the kale (Swiss chard can be substituted) thoroughly by submerging it in a tub of cool water. Spin in a salad spinner or let drip-dry in a colander. Roll the leaves together and slice into thin strips (chiffonade). Set aside while cooking the potatoes.
• Wash, peel and dice the potatoes. Fill a large pot with water and add the diced potatoes. Bring to a boil and cook until soft, about 10 minutes. Drain the potatoes and return to pot. While mashing the potatoes, add the butter, half and half, salt and pepper to taste. Stir in the sliced kale and cover.
• Heat the kielbasa in a bit of boiling water until the sausage is hot throughout, about 8 minutes. Brown gravy is often served over the mashed potatoes. Serve a section of the kielbasa and the mashed potatoes and enjoy!

DUTCH POTATOES

Steps:

• In a small skillet, saute onion in butter for 8 to 10 minutes or until golden brown.
• Meanwhile, place potatoes and carrot in a large saucepan; cover with water; bring to a boil.
• Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain.
• In a small mixing bowl, mash potatoes and carrots.
• Beat in sauteed onion, sour cream and salt.
• Sprinkle with chives.

DUTCH OVEN SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 350ºF. Remove any bad spots from potatoes and slice thinly (1/16 inch)
• 2. Butter a small Dutch oven or 8x8-inch baking dish and layer half potatoes on the bottom. Sprinkle 1 cup of cheese and chunks of remaining butter on the potatoes. Sprinkle with salt and pepper. Layer with other half of potatoes and onion slices. Add milk. Sprinkle more salt and pepper over the top.
• 3. Bake the potatoes, covered, for about 1 hour, or until very tender. Remove cover, sprinkle with remaining cheese. Bake, uncovered, for 30 minutes or until potatoes are browned.

DUTCH OVEN PLANT-BASED COTTAGE PIE WITH SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
• Bake in the preheated oven until tender, 10 to 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.
• Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.
• Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
• Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.
• Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
• Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.

DUTCH MESS (WILTED LETTUCE WITH MASHED POTATOES) RECIPE - (4/5)

Steps:

• Make the Mashed Potatoes: Cook the potatoes until tender. While the potatoes are cooking, heat up the cream. Add the butter and stir until melted. Add the cream and butter to the hot potatoes and mash. Season to taste. Make the Dressing: Brown bacon in a frying pan. Remove bacon and pat dry. When cooled slightly, crumble the bacon into small pieces. Add vinegar, sugar, and water to the pan with the bacon fat. Stir to dissolve the sugar. Make the Salad: Combine the lettuce, bacon, hard-boiled eggs, and scallions. Top with the hot dressing and stir until the lettuce wilts. Serve immediately with the wilted lettuce over mashed potatoes.

DUTCH MASHED POTATOES

Steps:

• Preheat oven to 350.
• Prepare potatoes according to directions.
• Set aside.
• Melt butter in skillet.
• Add onion and celery, cook til tender.
• Stir celery and onion into potatoes and add eggs.
• Break toast into small pieces and add to potatoes.
• Season with salt and pepper and put into 11x7 baking dish.
• Bake for 45 minute.

DUTCH OVEN RED POTATOES WITH BLACK PEPPERCORN BUTTER RECIPE

Steps:

• Mix the butter with the CREAMY PEPPERCORN and water. this can be done a couple of days in advance so the flavors meld. Place the potatoes in a kettle and cover with water. Bring to a boil and cook until tender, about 15-20 minutes, depending on the size of the potatoes. Drain, let cool and then quarter the potatoes. Heat the olive oil in a skillet over medium heat. Add the bell peppers, onions and mushrooms and cook until soft, about 10 minutes. Place your Dutch oven in the oven and preheat to 350. Add the potatoes, peppers, onion, and mushrooms and together with the seasoned butter and mix well. Cover and heat through for 45 minutes. When ready to serve, sprinkle with the cheese.

DUTCH MASHED POTATOES WITH BUTTERMILK GRAVY

Steps:

• 1. MASHED POTATOES: Peel the potatoes and cut 1-inch chunks and place potato chunks in a large saucepan add just enough water to barely cover them the potatoes. Bring to a boil. Add 1 tsp salt to the water, then lower the heat to medium and boil for about 15 to 20 minutes or until the potatoes can be easily pierced with a fork. Drain potatoes, and return potatoes to the same pan. Add the butter to the pan, and mash the potatoes until smooth, adding a little bit of warm milk at a time if the mashed potatoes are too dry.
• 2. Wash the escarole, rinse and cut into 1/2-inch strips, leaving out the bottom part of the leaves (as the white vein tends to be hard and bitter). Stir the chopped escarole , 1/2 tsp sale and nutmeg into the mashed potatoes
• 3. BUTTERMILK GRAVY: Fry the pork (or bacon) in a skillet for about 5 or 6 minutes or until the pork is lightly crisp. Remove the pork (or bacon) from the pan. Add the flour to the pork fat and stir constantly until a smooth gravy forms. Slowly add the buttermilk while stirring, and keep stirring until the pan sauce thickens, then stir the cooked pork back into the pan sauce.
• 4. TO SERVE: Spoon the Buttermilk-Bacon Sauce over the foeksandijvie. Foeksandijvie can be served in two different ways. It can be served on individual plates with a little bit of the gravy poured on top of each serving. Or it can be served family style in which all of the foeksandijvie is placed in the center of a platter with all of the sauce poured on top, and then individual portions are then scooped from the platter.

CHEESY POTATOES-DUTCH OVEN

Steps:

• Melt butter in bottom 10" ducth oven and add cornflakes into butter. Remove butter and cornflakes to another container.
• Add 3/8" cubed potatoes, with skin on, into dutch oven. Mix milk and soup together and pour over potatoes.
• Arrange grated cheese or slices to cover the potatoes. Sprinkle corn flakes over top.
• Bake on medium high heat, covered.

BONNIE'S DUTCH OVEN SWEET POTATOES AND APPLES

Steps:

• 1. MICROWAVE SWEET POTATOES: Stick the potatoes with a fork to release steam, and microwave until tender, but not overdone. Set aside to cool for use later.
• 2. When the potatoes are cool, peel and cut into thick slices like my photo.
• 3. PREPARE APPLES: Wash and core apples. Do not peel. Slice into a wedge slice, like my photo.
• 4. FRY THE POTATOES: Heat coconut oil in a cast iron dutch oven. When it is medium hot, place the potatoes in the the dutch oven. When the potatoes just start to brown, add the apples. Add salt and nutmeg, stir frequently. Add the paprika (paprika is a browning agent, and will help them to brown.)
• 5. About the time the potatoes are nice and brown, the apples will be done. Enjoy!
• 6. Cook's Tip: This is dish is very good with my Peppered Pork Chops posted on this site. Coconut oil is healthier than olive oil.

DUTCH STEWED POTATOES

Steps:

• Melt butter and cook onion about five minutes.
• Add salt, pepper, parsley and potatoes; barely cover with boiling water and cook until tender.
• Mix flour with enough water to make a thin paste; add to potatoes and cook until thickened .

CHEESY DUTCH OVEN POTATOES

Steps:

• Start by slicing your potatoes and onion. Chop up the bacon and add it to your warm dutch oven. camping cheesy potatoes bacon Spoon out the cooked bacon. Leave the grease in the bottom of the pan. Here is where you start to layer your ingredients… camping cheesy potatoes ingredients First potatoes, sprinkled with salt and pepper… camping cheesy potatoes instructions Followed by onions… camping cheesy potatoes recipe Cheese and bacon. Repeat layers and cook for 45 minutes, or until the potatoes are soft. The best part about this recipe is that it is easy to change. Don’t like onions? No problem! Just leave them out. Add different spices to give them a little kick. Or just make them as my in-laws did and enjoy all of that cheesy bacon goodness!

DUTCH STEWED POTATOES

Steps:

• 1. Melt butter in a large skillet; add onion slices and cook 5 minutes.
• 2. Add potatoes and a mixture of the salt, pepper and parsley.
• 3. Pour in boiling waterand cook covered until tender, about 20 minutes.
• 4. Blend together the water and flour and stir into skillet. Bring to boiling and cook one to two minutes until thickened.

STAMPOT (SPINAZIE)- DUTCH POTATOES AND SPINACH

Steps:

• Cook potatoes in boiling water, and about 3 minutes before they are done, add the spinach.
• When both are cooked, drain water and put the vegetables back in the pot.
• Add butter and salt & pepper.
• Beat on low (with an electric hand beater) until the mixture is well blended.