Monday, August 8, 2011

Dutch Oven Potatoes - WOW!

I was invited to a family reunion this past weekend. I usually dread family reunions. Outside of my own cousins and Uncles and Aunts, I dont know any of the rest of the crew.
Add on top of that that it was my mothers family and the paternal family of one of my Aunts, I thought there would be few people, outside those I mentioned, that I knew. 

The first nights activities started around 7pm and we didnt get there until about 8:30. we got leftovers. Mostly cookies, cake and junk. None of which looked too appealing to me. 

Someone said to me: Did you try the Dutch Oven Potatoes? I thought, Ho-hum BORING. However, when I tasted said food, I was delighted.

After talking to the Chef, Don Bird from Bear Lake, and a little cajoling, he gave me the basic recipe. I thought I would share it with you. 

In a 12" deep Dutch oven
Slice 20 lbs of potatoes. He used Idaho Bakers, I would try reds, also. He also took the skin off. When asked why, he said the spuds were about a year old, but normally he would not do that. 
1/2 lb Bacon
1 Big Yellow Onion
Carrots and Veggies to taste (Zucchini works well, but add it way late in the cook or it will turn to mush)
1 can of pickled Jalapenos (Fresh would work, but they would be more spicy)
1 Can of 7up Or Beer.
1/2 Cup Oil
1 Cube of butter. (NOT margarine)

Brown onions and bacon till onions carmelize.
Add the butter and melt it.
Add the oil - Use your discretion on the amount of oil.
Add the Potatoes
Add the Jalapenos (optional)
Add the Carrots
Salt and Pepper to Taste
Stir so that it is all well mixed together
Cook  with lid on DO for 30 minutes
Add 7up or beer
If you are using Zucchini this is about the time to add it in.
Also about the right time to put cheese on the top.
Cook about 15 more minutes and you are ready to go.
You can add cheese on top - Cheddar or Colby is the most common, but I was told a good pepper jack would work well, also. 

written by Mark Infanger Utah

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