I love campfire potatoes. I’ve cooked them in foil over a campfire before, but you have to be careful not to burn them since most foil is pretty thin. I’ve even cooked them in the oven wrapped in foil. They’re perfect individual servings, but they take a little bit to assemble.
But since I got my Dutch oven, that’s where I cook them now. The lid seals in all the moisture, plus they won’t burn as easily if you wanted to cook the entire Dutch oven over some coals. If you don’t have a Dutch oven yet, I suggest you invest in a good quality one. You can see all the different things I cook and bake in mine!
This time we’ll be cooking it in the oven though. Preheat your Dutch oven in the oven at 300°. Go ahead and cut up 5-7 medium sized red potatoes. I love red potatoes. I usually just half them (quarter up very large ones). Russet potatoes will work fine too.
When the oven is heated up, pull out your Dutch oven and drizzle some olive oil in the bottom. Swish it around to coat the bottom evenly. I use oil in all of my cast iron before adding any food. Always add the oil while the cast iron is hot, so it will spread easier. This creates a barrier to help protect your pans, and also keep food from sticking.
Go ahead and quarter up a stick of butter. When it’s all done you can ladle the extra butter back over the top before you serve it.
Now layer the bottom of the Dutch oven with your potatoes (try to keep the skins facing down). Add the chunks of butter in there. Sprinkle about a tbsp or so of minced garlic, and season with some sea salt, cracked black pepper, and chives. The seasoning options are limitless here, and totally up to you.
Go ahead and cover with your lid, and pop it in the oven for an hour. When the timer is up, pull it back out and sprinkle generously with whatever cheeses you want. Pepper jack, Colby, and cheddar are all amazing on these. Cover back up and pop it back in the oven for 30 more minutes. This is why I like cooking it lower at 300°, you can take your time and the potatoes really get flavored up nicely.
When that timer is up, pull your Dutch oven out and sprinkle a little more cheese. I like to get those babies covered nicely.
Serve them up next to whatever else is on your menu, and enjoy!
Dutch Oven Campfire Potatoes
Ingredients
- 5-7 medium red potatoes
- 1 stick butter
- 1 tbsp minced garlic
- seasonings of your choice
- 6-8 oz shredded cheese
Instructions
- Preheat your Dutch oven in the oven at 300°.
- Cut up 5-7 medium sized red potatoes.
- Drizzle some olive oil in the bottom of the Dutch Oven. Swish it around to coat the bottom evenly.
- Quarter up a stick of butter.
- Layer the bottom of the Dutch oven with your potatoes. Add the chunks of butter, a tbsp of minced garlic, and season with sea salt, cracked black pepper, and chives (or your seasonings of choice).
- Cover with a lid, and pop it in the oven for an hour.
- When the timer is up, pull it back out and sprinkle generously with cheese.
- Cover back up and pop it back in the oven for 30 more minutes.
- When that timer is up, pull your Dutch oven out and sprinkle a little more cheese.
- Serve and enjoy!