Ern Baird’s Dutch Oven Potatoes Recipe

Ern Baird’s Dutch Oven Potatoes Recipe

My Grand Father, Ern Baird, was a Sheep Herder in Carey Idaho. He fixed this all the time for my Mom when she was herding sheep with him. When I was young he even fixed them for us when we went Camping!! Now we fix them all the time to keep the tradition going!!! For a lid lifter he would go to the willow bushes and find a “v” shaped forked branch and use that as the lid lifter.

1/2 lb. Bacon
3 Large Onions, sliced
5 lbs. Potatoes, sliced thin, with skins on or off!!!
2 cups Water, My Mom puts in more water!! But I do not like it soupy!!
Salt & Pepper
Directions:
Cook in your 12″ Deep Dutch Oven. Slice your Onions and Potatoes while your bacon is cooking in the bottom or your dutch oven. I usually cook it nice and crispy. Then add the onions and stir in the bacon grease. Then add the potatoes. Now add Salt and Pepper. Mix is all up, add 1 cup of water, and put the lid on. Let cook until potatoes are done. You will smell it when it is done or you will see steam coming out from under the lid when it is done. Remember when you lift the lid you are adding another 15 minutes of cooking time to your potatoes. Also, you will mush them up if you stir them too much when they are about done!!!

PDF=Ern Baird’s Dutch Oven Potatoes

Ern Baird’s Dutch Oven Potatoes Recipe