Side Dishes

(Reprinted with permission from CampDutchOvens.com)

Hasselback Potatoes are a candidate for Most Valuable Dish for a few reasons. Primarily, the first time I made them I didn’t plan ahead! We had potatoes, and of course we had butter and bacon……. Why not give them a try?

You know how the crunchy bits of fried potatoes are always the best? Hasselback potatoes are specifically designed to be almost entirely made of those crunchy bits. Cooked in a camp Dutch oven, they make a great and quick appetizer. Be warned, this recipe is not for the feint of heart. It’s a butter and bacon bomb.

This recipe can be modified with various cheeses, or you can remove the bacon, but be sure to add more butter.

Gear List

• Cast iron Camp Dutch Oven, at least 10 quart
• Dutch Oven lid lifter
• Metal spatula
• A pair of wooden utensils
• Cutting board
• Knife

Ingredient List

• 1-2 potatoes per camper
• 1 stick of butter
• 1 lb of bacon, sliced into 1.5″ squares
• Cheese topping of your choice, though grated parmesan would work great
• Topped with chives would be good
• Served with sour cream on the side wouldn’t draw any complaints
• Salt and pepper to taste (Old Bay wouldn’t be a terrible idea)

Preparation Instructions

Prep

Hasselbeck potatoes are served whole, but thinly sliced ALMOST all the way through. This is probably something you’ll have to do onsite. Cut up potatoes don’t store well.

1. Wash the potato, but do not peel.
2. Slice about 1/4″ off one side. This will create a “stand” so it doesn’t roll around in the camp Dutch oven.
3. Place the pair of wooden utensils on each side of the potato so that your knife doesn’t go all the way through it.
4. Slice across the potato, roughly every 1/4″ all the way, end to end. It should look like you want to fan it out. Don’t. The bottom will crack.
5. Insert a pat of butter or a square of bacon into every other slice.
6. Place a slice or two of bacon on top.
7. Season as desired.

Admire your work. It looks amazing. Take “before” pics.

Fire instructions

If you have a Camp Dutch Oven, you can cook this right in the coals, over briquettes, hanging over the fire, or on a grill over the fire.

Cooking instructions

(Check out the Camp Dutch Oven cooking refresher)

1. Heat over enough coals to hit 350.
2. Put the potatoes in the bottom of the camp Dutch oven. The butter and bacon will start melting quickly.
3. Add the cheese after about 20 minutes. Each slice should be browning up nicely. Spoon some of the butter/bacon grease onto them. Savor the ridiculousness. Call your buddy over so they can savor too.
4. The bottoms may crisp us browner than the tops, but do not despair. They will become the favorite part.
5. Serve with sour cream and chives. Or don’t. They don’t need them. Your call.
6. Clean up.

Try that crispy bit. Take “after” pics. You’re welcome.

Sides and Dessert

When we cook with Camp Dutch Ovens, we cook with three at a time: one big oven for the entrée, one medium oven for the side dish, and one small oven for the dessert. This recipe would go great with:

Entrees

• Venison Stew

Dessert

• Chocolate lava cake
• Apple pie

This recipe was created from various recipes from the following books:

• Camp Dutch Oven Cooking 101
• The Best Basic and Easy Recipes of Chuck Wagon Cooking

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