Stats

• Prep Time: 15 min.
• Cook Time: 50-60min.
• Serving Size: 3-4 people
• Featured Gear: Camp Chef Seasoned Cast Iron Dutch Oven

What You’ll Need

• Camp Chef Seasoned Cast Iron Dutch Oven: Using a Dutch oven that has legs provides stability and elevation above the coals or flames. This allows for better air circulation and heat distribution, preventing the risk of overheating or scorching the food. The space under the Dutch oven created by the legs promotes convection cooking. The hot air circulates underneath and around the pot, providing even heat distribution for consistent cooking results.
• Oven Mitt: Using an oven mitt is essential to protecting your hands when you are placing the Dutch oven on the fire and removing it. It also ensures you won’t get burned when you are removing the lid to check on the potatoes.
• Tongs: With my oven mitt on my hand, I use the tongs to slide under the handle of the lid to lift the lid up as extra protection from getting burned as the lid gets extremely hot during cooking.
• Mixing bowls
• Medium Cutting Board
• Mandolin or Chef’s knife
• Rubber Spatula
• Charcoal Briquettes 8lb bag: I use briquettes when it comes to cooking with a Dutch oven outdoors for several reasons: They have a longer burn time compared to other fuel sources, they provide even and consistent heat, and they provide a relatively neutral flavor.

Ingredients

• 4 large Yukon Gold potatoes (you can substitute with russet potatoes or red potatoes if you prefer)
• 1tsp Italian seasoning
• 1tsp salt
• ½tsp black pepper
• ¼tsp crushed red pepper flakes
• 3 shallots, chopped
• 3 large garlic cloves, minced (you can substitute with garlic powder: 1-2tsp)
• 5oz honey gouda goat cheese, grated
• 2tbsp olive oil
• 3 stems of parsley
• Optional: top with freshly grated parmesan cheese

Directions

Step 1: Prepare Your Cookware and Briquettes

• Ensure that your cast iron Dutch oven is well seasoned (see the tips below for how to season a Dutch oven if you haven’t before).
• Rub a base layer of neutral high-heat oil, such as vegetable oil, grapeseed oil, or avocado oil, around the inside of your Dutch oven with a clean, lint-free cloth to help prevent sticking.
• Prepare your briquettes by lighting them with a lighter or a match. While you wait for the flames to die down a bit, proceed to the next steps.

Step 2: Prepare Your Ingredients

• Use a mandolin or knife to slice/cut the potatoes in ¼ inch rounds.
• Chop shallots and mince garlic cloves and set aside.
• Grate cheese in a medium bowl and set aside.
• Add potatoes to a large mixing bowl.
• Remove parsley leaves from stems. Chop parsley leaves and set aside.

Step 3: Season Your Potatoes

• Add olive oil, salt, Italian seasoning, black pepper, crushed red pepper flakes, and minced garlic to the potatoes and stir until the potatoes are evenly coated.

Step 4: Layer Your Ingredients

• Layer your potatoes first on the bottom of the Dutch oven, top with cheese and shallots, and then repeat (mine made 2 layers).

Step 5: Bake

• Add your lid and then carefully place your Dutch oven over the hot charcoal. I had about 10-15 briquettes underneath my Dutch oven.
• Put your hand in the oven mitt, and using tongs, place approx. 10-12 charcoal briquettes on top of the lid of your Dutch oven.
• Cook for approx. 60 minutes, checking every 20 minutes to ensure the potatoes are not burning. If you notice the potatoes are browning too quickly, using tongs, carefully remove some of the charcoal briquettes from the Dutch oven.
• You’ll know the potatoes are ready when they are fork tender and the top layer of potatoes and cheese has browned slightly.
• Carefully, with an oven mitt, remove the Dutch oven from the heat source and allow it to cool slightly.

Step 6: Garnish and Enjoy!

• Top your potatoes with your freshly chopped parsley and parmesan cheese (if using), and you are ready to dig in!

Tips: How to Season Your Cast Iron Dutch Oven:

• Make sure you do this before you take it on your camping trip!
• Preheat your oven to 400°F (around 200°C)
• Using a clean, lint-free cloth, apply oil evenly inside and out of your Dutch oven and lid. You can use avocado oil, canola oil, vegetable oil, or grapeseed oil.
• Place your Dutch oven facing down and the lid inside your oven for 1 hour. You might notice the oven becoming smokey, so make sure your kitchen is well-ventilated.
• After 1 hour, turn off the oven, and do not remove your Dutch oven until it is completely cooled.

Final Thoughts on This Dutch Oven Potatoes Recipe

Whether you decide to try this recipe out in your kitchen or on your next camping trip, I hope you enjoy it as much as I do and it becomes a favorite in your household! If you are looking for more recipes like this one or are on the hunt to upgrade your cookware, knives, or other kitchen essentials, reach out to one of our Kitchen Experts here on Curated to help guide you on your culinary journey!