A flexible side dish for most mains, these Dutch oven bacon potatoes are flavored with onions and garlic. It is a simple dish with great flavor. The potatoes are parboiled first, then browned with the onions and bacon.
The Dutch oven is used over a bottom heat such as a campfire or gas stove. This makes it a relatively easy dish for those new to cooking in a Dutch oven as there is no baking math to be considered. You can parboil the potatoes in the Dutch oven first, dry them out, then cook the bacon.
Try this side with a range of potatoes to find the best local variety. A waxy style of potato will hold its shape better while still being tender. A powdery potato will dissolve a little more, but also absorbs the bacon juices better.
Dutch Oven Bacon Potatoes Recipe
- 3 pounds potatoes
- 2 yellow onions
- 2 pounds bacon
- 3 cloves garlic
- salt to taste
- Dutch oven
- Depending on the potatoes you choose, you may peel or leave the skin on. Cut the potatoes into 1-inch (2 1/2cm) cubes.
- Place a pot on to boil with water about 4 inches (10cm) deep. When boiling, add the potatoes and parboil. Remove, drain, and put aside until needed.
- Peel and dice the onions into similar sizes as the potatoes. Slice the bacon into strips.
- Preheat the Dutch oven then add the bacon. Cook until it starts to render its fat, then add the onions. Cook until starting to become translucent.
- Add the potatoes to the Dutch oven, then crush the garlic directly on top. Stir then leave to brown. When the base is starting to brown, stir again to expose a different part of the potato to brown. Continue until it has your desired color.
- Taste and add additional salt if needed. Bacon tends to be salty so it may not be necessary to add any.
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