Easy Dutch Oven Potatoes Recipe
My cast iron Dutch oven makes this easy Dutch oven potatoes recipe one of those side dishes I can prepare without a lot of extra work. I wash and cut the potatoes, add the seasonings, and let them cook together in one pot. The simple preparation and cleanup are two reasons I enjoy making potatoes this way.
I enjoy the flavor and texture of potatoes cooked this way. The seasonings coat the pieces as they roast, and the cast iron holds heat steadily while the potatoes become tender. It makes a practical side dish for a roast or another hearty main course.
One reason I reach for my Dutch oven so often is its versatility. The same cookware works for potatoes, one pot cast iron pot roast, and whole roasted chicken, which makes it useful for planning meals around what I already have in the kitchen.
I cooked these potatoes in a regular oven, although a Dutch oven can also be used on a grill, over an open fire, or with a wood-burning stove when you know how to control the heat. The directions here reflect my oven method, so check for tenderness and adjust the cooking time if you use another heat source.
In This Article
How To Make Dutch Oven Roasted Potatoes
For the oven method, the preparation is straightforward. You do not need to cook the potatoes ahead of time, and you can choose the variety that gives you the texture you prefer. Cutting larger potatoes into similar-sized pieces helps them cook evenly.
I love that there is no need to peel, boil, or bake these potatoes first. Wash them thoroughly, cut them into pieces if necessary, add the seasonings, and cook them in the Dutch oven. Leaving the skins on also saves preparation time.
Small fingerling potatoes may be used whole, although you can halve larger ones so everything cooks at a similar rate. Fingerlings have a slightly waxy texture and tend to hold their shape during roasting, which gives them a different result from starchier potatoes.
There are several potato varieties that work well for roasting, and each produces a slightly different texture. The options below are a good starting point when you are deciding what to use from your pantry or garden.
- Yukon Gold
- new potatoes
- red potatoes
- Russet potatoes
Russet potatoes can make delicious roasted potatoes, especially when cut into evenly sized pieces. They are starchier than waxy potatoes, which gives them a different texture as they cook. I pay attention to the size of the pieces so the centers become tender without leaving some potatoes undercooked.
If you want to remove some surface starch, rinse the cut potatoes in cold water until the water runs clearer. Drain them well afterward so you do not add unnecessary water to the Dutch oven along with the seasonings.
Another option is to soak the cut potatoes in a bowl of cold water, changing the water as needed. If you soak them for an extended period, keep them refrigerated, then drain and dry them before cooking. This is an optional preparation step rather than a requirement for making the recipe.
Eight Experimental Homesteader recipes, conveniently collected in one downloadable cookbook. Choose how you'd like to get your copy.
The recipes are also available individually on Experimental Homesteader. This PDF brings them together for easy reference.
Other Herb Combinations For Roasted Potatoes
Once you have made the basic recipe, try changing the herbs and spices to suit the rest of your meal. Potatoes work well with many seasonings, so the combinations below offer a few ways to vary the flavor without changing the overall cooking method.
- Parsley, rosemary, thyme and garlic powder.
- Garlic powder, sea salt and black pepper.
- Parmesan, garlic powder, oregano, sea salt and smoked paprika.
- Kosher salt, rosemary and thyme.
- Chives, garlic powder, black pepper and Parmesan cheese.
- Chives, parsley and basil.
Easy Dutch Oven Potatoes Recipe
- Total Time: 50 minutes
Ingredients
- 8 New Red Potatoes
- 3 Tablespoons Olive Oil
- 1 Tablespoon Herbs de Providence
- 1 teaspoon oregano
- ½ teaspoon black pepper
Instructions
- Cut the potatoes in half.
- Pour the olive oil over the potatoes and toss to coat.
- Place the potatoes in the cast iron dutch oven with the cut side facing up.
- Sprinkle the Herbs de Providence, oregano and black pepper on top of the potatoes.
- Place the lid on the dutch oven.
- Place it in the oven and then turn the oven on to 400 degrees Fahrenheit.*
- Bake for 50 minutes. I did not turn mine or remove the lid during this time.
- Remove from the oven and serve.
Notes
*It is best to not preheat the oven so the cast iron can heat up slowly. Putting cold cast iron in a hot oven can cause it to crack.
- Cook Time: 50 minutes
Easy Dutch Oven Potatoes Meal In A Jar
You can also put together a dry potato-and-seasoning kit inspired by this recipe. The result will differ from roasting fresh potatoes because freeze-dried potatoes need to be rehydrated and cooked according to their package directions. Still, keeping the dry ingredients together makes it easier to prepare a simple potato side dish later.
Start with commercially freeze-dried diced potatoes packaged for storage, and follow the manufacturer's instructions for keeping them dry and for rehydration. If you repackage dry ingredients, use packaging and storage methods appropriate for that particular product rather than assuming every potato product stores the same way.
Measure the seasoning blend for one batch into a separate small food-safe bag. Keeping the spices together makes it easier to prepare the potatoes later without searching for several jars of seasoning.
Place the sealed seasoning packet and the dry potato package together in a clean, dry jar or another suitable storage container. Label the kit with its contents and the cooking or rehydration directions so you know exactly what is inside when you are ready to use it.
This is a dry-ingredient storage idea, not a home-canning recipe. A closed or vacuum-sealed jar does not mean the potatoes have been canned, so follow the storage instructions for the dry ingredients you use.
A wide-mouth jar can be convenient for organizing the dry ingredients, and a compatible jar-sealing attachment may help keep the lid in place. The seal does not replace proper packaging, dry storage conditions, or the manufacturer's stated shelf life.
You can also pack the dry ingredients in a suitable lightweight pouch for camping or an evacuation bag. Be sure to include the amount of water needed for preparation and a cooking method that works with the equipment you will actually carry.
A heavy Dutch oven is not practical for every trip. When traveling light, choose a pot or other cooking equipment suitable for your heat source and the instructions for the dried potatoes. Aluminum foil may be useful for some outdoor meals, but it is not a direct substitute for every Dutch oven method.
The flavor and texture will be different when you use dried potatoes or change the cooking method. I think of the dry kit as a convenient alternative for travel, while the fresh-potato Dutch oven version remains the recipe I make at home.
