Title: The All Time Favorite Dutch Oven Potatoes
Categories: Dutch
Yield: 1 Servings

1 1/2	md	Potatoes per person --
		Sliced 1/4" thick
		Black pepper
		Salt
		Bacon, enough to make 1/8 in
		In oven
3	md	Onions -- diced

Keep potatoes covered with water until ready to use or they turn dark and loose much of their appeal. Brown bacon in preheated oven with or without the lid on. If it's windy, or many people moving around, it's safer with the lid on. Add onions, and cook until transparent. Place potatoes in oven a layer at a time, seasoning as you go. Go easy on the salt because of the bacon. When all potatoes are in, stire thoroughly so seasoning and bacon and grease are well distributed throughout. Place lide on oven and cover with coals. Beginners be careful, and inspect often. Some cooks say stir at each inspection, thus insuring the bottom isn't burning. Personally, I think this results in broken and mushy potatoes. I, after the initial stirring, leave them alone. If i'm doubtful about the bottom, I take a spatula or spoon and slip under the potatoes and lift enough to check the progress then slip spatula out, leaving potatoes disturbed as little as possible by sampling frequently you can announce when done. (usually around 20 minutes)

Recipe By : Allen Heaton (Hurricane Heritage Cookbook)

From: Iris E. Dunaway Date: 09 Jun 97 Mastercook Recipes (Mailing List) Ä

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