Dutch Oven Potatoes

1 Large Potato Per Person

½ Onion Per Person

½ to 1 lb. of Bacon

Salt and Pepper

Cut the bacon into squares and line the bottom of a level Dutch oven. Cook until half done, then add the onions and then the potatoes. Slice the potatoes evenly at about ¼ inch. Cut the onions into sixths or eighths so they will break up readily while cooking. If you are trying to cook a lot of potatoes, heap them right to the brim because they will cook down about one-half. Salt and pepper more than you think is enough, put on the lid and set oven on the bed of coals.

 At this point, the old hands will say, “Don’t check them until you can smell them.” But, to begin with, go ahead and check them every 15 minutes. After each check, rotate your oven on the coals a quarter of a turn for even heat. When they are about half-cooked, you can turn them with a pancake turner to give each potato its turn on the bottom. Add a little bit of oil if needed, but not much. Cook until tender to the fork test. Generally about 45 minutes (in our experience it usually takes about double the time to cook.)

Michaud, Dick; World Championship: Dutch Oven Cookbook, Watkins Printing, Providence, Utah, 1989, Dick Michaud’s Potatoes, Onions and Bacon, p. 12.