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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Herb Roasted New Potatoes Dutch Oven Style Dutch Oven Recipes Back to the Dutch Oven Recipes page. Herb Roasted New Potatoes Dutch Oven Style 2 Pounds new Potatoes, quartered 1/2 Cup Red Bell Peppers, sliced 2 Tbsps Garlic, minced 2 Tbsp Fresh Thyme, chopped 1/2 Cup Onion, sliced 1/2 Cup Yellow Bell Pepper, sliced 2 Tbsp Fresh Rosemary, chopped 1/4 Cup Olive Oil 1/4 Cup Melted Butter 2 Tbsps Red Wine Vinegar 2 tsps Creole Seasoning Salt & Pepper to taste Directions: Cook in your 14" Regular Dutch Oven or a nice big cast iron skillet. You could even do these on a griddle. Place quartered potatoes in a large Ziploc Bag. Add onions, bell peppers, garlic and herbs. Pour in olive oil, butter and vinegar. Season to taste using salt, black pepper and Creole seasoning. Seal the bag and shake vigorously to completely season all the potatoes. Sit to the side while you get your dutch oven ready. Now put the ingredients inside the dutch oven. You want to cook at 400 degrees so you get the potatoes nice and brown for about 45 minutes to 1 hour. Put as many briquettes on the bottom as you can some 28 plus if you can get them under there. I like to put the lid somewhere else so I can brown the potatoes to a nice crispy look. If you want you can put the lid on but it will bake them not fry them. Stirring occasionally, until potatoes are tender and golden brown. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of Vinegar ___ Spray bottle of Oil ___ Don't forget the Food!!!
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