Vegetables & Sides |
|
Camp Potatoes - 2013
Recipe courtesy of Kelli Busby
INGREDIENTS
PREPARATION
Mix Bacon Grease and butter together, set aside.
Prepare Onions and Potatoes as directed.
Removed Potatoes from water and pat dry. Place them in a large bowl.
Toss dry potatoes with Salt, Pepper, Thyme & Oregano.
Then drizzle 2/3 cup of butter mixture over potatoes and toss to coat.
Spray dutch oven with cooking spray or line.
Beginning with sliced onions, layer 1/3 of onions, 1/3 of potatoes, ¼ cup of parmesan, then repeat two times until everything is used. (I leave a couple of sliced onions on the top)
Drizzle remaining butter mixture over the top.
Cover and cook with charcoal or in regular oven for 1-1/2 hours or until potatoes stick ‘done’.
If in a regular oven, remove cover, & brown for 10 minutes if desired.
Cook Time: 90 minutes with good hot coals (375-400 degrees)
Note: Kelli has substituted blue cheese for the Parmesan, so you could probably experiment with other cheeses!
A camping favorite from Kelli Busby, retired Grubmaster from Cub Scout Pack 729 and dear friend of the Texas Wozny family!
- 5 pounds russet potatoes, peeled and sliced ¼” thick
- (Submerge peeled potatoes in water until all are peeled & sliced)
- 2-3 large yellow or sweet onions, sliced thin (about 2 pounds)
- 1 stick (1/2 c) unsalted butter, room temperature
- 1/4 cup bacon grease
- Kosher Salt & Fresh Ground Black Pepper
- 1 tablespoon thyme leaves
- 1 tablespoon oregano
- 3/4 cup Parmesan cheese
- 1--10’-12” Dutch oven (lined if you don’t like to clean it)
PREPARATION
Mix Bacon Grease and butter together, set aside.
Prepare Onions and Potatoes as directed.
Removed Potatoes from water and pat dry. Place them in a large bowl.
Toss dry potatoes with Salt, Pepper, Thyme & Oregano.
Then drizzle 2/3 cup of butter mixture over potatoes and toss to coat.
Spray dutch oven with cooking spray or line.
Beginning with sliced onions, layer 1/3 of onions, 1/3 of potatoes, ¼ cup of parmesan, then repeat two times until everything is used. (I leave a couple of sliced onions on the top)
Drizzle remaining butter mixture over the top.
Cover and cook with charcoal or in regular oven for 1-1/2 hours or until potatoes stick ‘done’.
If in a regular oven, remove cover, & brown for 10 minutes if desired.
Cook Time: 90 minutes with good hot coals (375-400 degrees)
Note: Kelli has substituted blue cheese for the Parmesan, so you could probably experiment with other cheeses!
A camping favorite from Kelli Busby, retired Grubmaster from Cub Scout Pack 729 and dear friend of the Texas Wozny family!
