Jalapeno Potatoes Dutch Oven Recipe
8 medium sized potatoes Red, Yukon Gold, or Russet, sliced thin
1 medium onion diced
1/2 pound Bacon diced
1 Jalapeno seeds and membranes removed, diced
2 1/2 cups cheese cheddar, montery jack, or pepper jack
1 teaspoon season salt
Dutch Oven
12 inch shallow dutch oven
27-30 coals lit and heated until beginning to turn grey.
Instructions
Over about half the coals, cook bacon until chewy. It will get crispy as it cooks with the potatoes.
Off of the coals, remove bacon from dutch oven and any excess grease, leaving about 2 tablespoons bacon fat in the bottom of the dutch oven.
Layer half of the sliced potatoes in the bottom of the dutch oven and sprinkle with half a teaspoon of season salt.
On top of the potatoes, layer half of the onion, half the jalapeno (if desired), half of the bacon, and then half of the cheese.
Repeat layers, using remaining ingredients and put the lid on the dutch oven.
With dutch oven on a stand, place 10 coals on the bottom and 15 coals on top. This should heat to about 350 degrees for a 12 inch shallow dutch oven.
Check periodically and adjust coals as necessary, adding more when the original coals begin to die down.
The potatoes are finished when they are soft, this takes about 45 minutes.
Recipe Notes
This recipe can be made in an indoor dutch oven and cooked in the oven. Place dutch oven, with the lid on, in a preheated 375-degree oven for 35-45 minutes. Check periodically to make sure it is cooking evenly. Add 1/3 cup water to the bottom of the dutch oven if the potatoes are browning too quickly. Potatoes are done when they are soft!
To make this recipe for a larger crowd, scale up the ingredients accordingly. A 12-inch dutch oven can hold 3 layers and still cook well, but use a larger dutch oven (or two 12-inch dutch ovens) for more than 12 potatoes.
Jalapeno Potatoes Dutch Oven Recipe
