Homemade Dutch Oven Potatoes Recipe: (Prepare to Serve)

Last updated on February 15th, 2024 at 03:28 pm

This quick Dutch oven Potatoes recipe is easy to make with Potatoes, Oil, Herbs, Onion, and Garlic. And it only takes 40 minutes

The Dutch oven’s thick, heavy construction makes it perfect for cooking potatoes. The enameled cast iron or stainless steel evenly browns and crisps potatoes while locking in natural sweetness. Many potato dishes like scalloped potatoes and soup are ideal for the Dutch oven.

The Dutch oven transforms into a mini oven for potatoes with the tight-fitting lid circulating heat around them as they cook. This ensures potatoes become tender all the way through. Both the stovetop and oven can be utilized for maximum versatility when cooking potatoes in a Dutch oven.

Allow 35-45 minutes of cooking time for potato pieces to become fork-tender in a Dutch oven. Choose russet or Yukon gold types as they hold their shape well. Plain or incorporated into stews and roasts, the Dutch oven’s even heating unlocks the full flavor and texture of potatoes.

Making potatoes in a Dutch oven is an 8-step easy process and takes around 30 minutes to make.

Cooking in a Dutch Oven

Cooking in a Dutch oven has many benefits. The thick, tight-fitting lid circulates heat for even cooking. It transitions seamlessly from stovetop to oven. The heavy material retains heat well for better browning and crisping. Clean-up can be tricky, though, requiring tough scrubbing due to staining and stuck-on food.

While Dutch ovens enable braises, stews, bread, and more, they have drawbacks too. The weight makes them cumbersome to maneuver when full. Getting the right heat level takes practice not to burn food. With some trial and error, though, their versatility outweighs these minor issues.

Perfect Dutch Oven Potatoes

This recipe is wonderful for several reasons, including the following:

Even Cooking & Crisping

The thick, heavy material of the Dutch oven distributes heat evenly all around the potatoes. This allows the potatoes to cook uniformly and get crispy on all sides.

Locks in Moisture and Flavor

The tight-fitting lid keeps moisture sealed inside the pot while cooking. This keeps potatoes from drying out and enhances their rich, earthy flavor.

Great for Roasting & Browning

With high sides and a lid, the Dutch oven can roast potatoes similar to an oven. The enameled cast iron gets hotter than other materials for better caramelization and browning.

Versatility

Potatoes can be prepared plain, seasoned, or incorporated into dishes like stews, soups and pot roasts when cooked in a Dutch oven. The pot transitions seamlessly from the stovetop to the oven as needed.

Makes Lots of Potatoes

With a 6-8 quart capacity typically, a Dutch oven has ample room to make family-sized portions of mashed, scalloped, roasted, and other potato dishes to serve 4-6 people.

No Special Equipment Needed

Unlike pressure cookers or air fryers, preparing potatoes in a Dutch oven doesn’t require any special accessories or equipment. Just the pot and lid are all you need.

Necessary Equipment

Here are the necessary equipment to cook potatoes in a Dutch oven:

Dutch Oven

An enameled cast iron or stainless steel Dutch oven with a tight-fitting lid is essential. Choose a 6-8 quart size. Popular brands include Le Creuset, Lodge, and Staub.

Good Oven Mitts

Quality oven mitts that cover wrists and lower arms are vital for handling the hot Dutch oven. Look for mitts rated for 500°F.

Sturdy Utensils

Invest in wooden spoons, spatulas, tongs etc. that can withstand high temps to stir and serve potatoes. Metal is also fine.

Cutting Board & Knife

Use a large cutting board and a sharp chef’s knife to prep potatoes by peeling and chopping them into even-sized chunks.

Measuring Cups & Spoons

For seasoning potatoes and making other ingredients like broth for stew recipes, reliable measuring tools help get proportions right.

Kitchen Timer

Use a timer to track cook times for roasting, braising or simmering potatoes to prevent under or overcooking.

Hot Pads & Trivets

Protect countertop and table surfaces with hot pads or trivets when placing the hot Dutch oven during and after cooking.

What You’ll Need

The ingredients needed for cooking potatoes in a Dutch oven are:

• Potatoes: Choose Russet, Yukon Gold, or Red. Allow for 1 – 1 1/2 pounds per person. Pick smooth, firm potatoes.
• Oil/Butter: For roasting or sautéing, use olive, vegetable, coconut, or ghee to coat potatoes. Butter provides richness.
• Herbs & Spices: Rosemary, thyme, oregano, paprika, chili powder, cumin, or garlic add lots of flavor.
• Onion and Garlic: Diced onion or garlic cloves complement potatoes well in stews or roasted plain.
• Broth/Stock: For braises and stews, use vegetable, chicken or beef broth to provide moisture.
• Milk: For creamy mashed potatoes or gratins, milk softens the texture and adds richness.
• Flour: All-purpose flour helps thicken stew recipes, potato soup, and cheese sauce to bind.
• Cheese: Add sharp cheddar, Monterey Jack, Swiss, Parmesan, or goat cheese for a loaded flavor.
• Salt and Pepper: Kosher salt and fresh cracked pepper season potatoes perfectly.

How to Cook Potatoes in Dutch Oven

Follow these instructions for cooking potatoes in a Dutch oven:

Step 1: Choose Potatoes

Select firm, smooth potatoes like Russet or Yukon Gold. Size potatoes evenly so they cook at the same rate.

Step 2: Prepare Potatoes

Wash, peel, and chop potatoes into 1-2 inch chunks. Slice thinly for scalloped or leave small potatoes whole.

Step 3: Season (Optional)

For extra flavor, toss potatoes with oil, melted butter, herbs, garlic, onion, chili powder, or other spices if desired.

Step 4: Preheat Dutch Oven

Heat oven and Dutch oven to 375°-400°F. Place pot on the stovetop if sautéing potatoes first.

Step 5: Brown Potatoes

If sautéing first, add oil and brown potatoes in preheated pot for 3-5 minutes stirring occasionally.

Step 6: Transfer to Oven

Arrange potatoes in an even layer in a pot. Add broth or sauce if making a stew or bake plain.

Step 7: Roast/Braise/Simmer

Cover and cook in the preheated oven for 35-45 minutes until fork tender, stirring halfway.

Step 8: Finish & Serve

Brown tops by placing the pot on the stove on high heat for 1-2 minutes before serving. Season again if desired.

Time Needed to Cook Potatoes in Dutch Oven

Cooking potatoes in a Dutch oven takes 35-45 minutes usually. First allow 10-15 minutes to prep the potatoes by washing, peeling, and chopping evenly. Next, parboil or brown the raw potatoes on the stovetop for 3-5 minutes before transferring to the preheated 375-400 degree oven. Bake for 30-40 minutes until a fork inserts cleanly.

The variety of potatoes impacts cooking times. Small red potatoes may become tender sooner, in 20-25 minutes. Large russet potatoes need the full 35-45 minutes as they have more starch. Use a fork to regularly check doneness rather than only relying on timers. Adjust bake times as required.

What You Can Serve with Potatoes in Dutch Oven

Cooking potatoes in a Dutch oven opens up lots of delicious serving possibilities. Here are some excellent items to pair with Dutch oven potatoes:

Braised meats

Beef stew, pot roast, short ribs, or other braised meats make savory pairings. The juices and gravies mix nicely with the cooked potatoes.

Roasted chicken or pork

Roasted poultry and pork chops or roasts taste great alongside oven-cooked potatoes.

Sausage or bacon

Slices of smoked kielbasa, bratwurst, chorizo, bacon, or ham all complement the starchiness.

Cheese

Cheddar, gouda, bleu cheese, etc can be mixed right into potatoes or served melted on top.

Eggs

Bake an egg casserole along with potatoes in the Dutch oven. Or top wilted greens and potatoes with fried or poached eggs.

Veggies

Roast carrots, onion, Brussels sprouts, broccoli and other veggies in the oven while baking the potatoes for an easy one-pot meal.

Herbs, butter and creamy sauces

Dress up plain potatoes with garlic, rosemary, salsa verde, compound butter, gravy, or creamy mushroom sauce.

Pro Tips for Cooking Potatoes in Dutch Oven

Follow these tips for cooking potatoes in a Dutch oven like a pro:

• Choose the Right Potatoes: Stick to starchy potatoes like Russet or Yukon Gold that hold their shape well when cooked.
• Prepare Evenly Sized Pieces: Cut potatoes into uniform 1-2 inch chunks so they cook at the same rate.
• Parboil Before Roasting: Parboiling potatoes for 5 minutes before roasting helps them cook faster and more evenly.
• Toss in Fat for Crisping: Coating the potatoes in oil or butter helps them get crispy and browned.
• Use a Meat Thermometer: Insert a meat thermometer in the largest potato piece to check for doneness of 205°F.
• Sprinkle with Cornmeal: Adding some cornmeal to the pot creates a nice crust on the bottom of roasted potatoes.
• Crush Garlic into Oil: For aromatic oil, crush whole peeled garlic cloves before simmering in oil.
• Finish Under the Broiler: Broil the potatoes for 1-2 mins to crisp the tops at the end.
• Let Rest Before Serving: Allow potatoes to rest 5 minutes before serving so they absorb excess moisture.

Closure

Cooking potatoes in a Dutch oven not only shows the versatility of this humble vegetable but also the magic of slow, enclosed cooking. The Dutch oven, with its thick walls and tight lid, creates an environment that circulates heat evenly around the potatoes, resulting in a dish that is crispy on the outside, yet soft and fluffy on the inside.

Whether you’re out camping under the stars or preparing a meal for your family at home, a Dutch oven and a few potatoes can go a long way. So, the next time you find yourself in possession of these two, remember the simple yet profound joy of Dutch oven potatoes.

FAQs about Potatoes in Dutch Oven

Here are some frequently asked questions about cooking potatoes in a Dutch oven:

What kind of potatoes work best?

Russet and Yukon Gold potatoes are great options as they have a starchy, firm texture that holds up well to braising, simmering, and roasting. Small red potatoes also work nicely.

How much liquid is needed?

For roasted or sautéed potatoes, no extra liquid is required. For braised, boiled or simmered potatoes, use 1-2 cups broth, water, milk, or wine. The amount can vary based on the volume of potatoes.

How do I prevent burning or sticking?

Coat the Dutch oven in oil before adding potatoes to prevent sticking. Stir periodically during cooking. Add a small amount of liquid if potatoes start browning too fast while roasting.

Should the Dutch oven lid be on or off?

Cook the potatoes with the lid on to allow them to steam and become soft inside. Remove the lid towards the end to evaporate excess moisture and help the exterior get crispy.

What temperature should the Dutch oven be?

Preheat the empty Dutch oven to 375-400 degrees F. This level of heat crisps and caramelizes potatoes nicely. Adjust temp as needed per recipe.