(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.
- Cast iron Camp Dutch Oven, at least 10 quart
- Dutch Oven lid lifter
- Metal spatula
- A pair of wooden utensils
- Cutting board
- 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)
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.
- Wash the potato, but do not peel.
- Slice about 1/4″ off one side. This will create a “stand” so it doesn’t roll around in the camp Dutch oven.
- Place the pair of wooden utensils on each side of the potato so that your knife doesn’t go all the way through it.
- 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.
- Insert a pat of butter or a square of bacon into every other slice.
- Place a slice or two of bacon on top.
- Season as desired.
Admire your work. It looks amazing. Take “before” pics.
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.
(Check out the Camp Dutch Oven cooking refresher)
- Heat over enough coals to hit 350.
- Put the potatoes in the bottom of the camp Dutch oven. The butter and bacon will start melting quickly.
- 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.
- The bottoms may crisp us browner than the tops, but do not despair. They will become the favorite part.
- Serve with sour cream and chives. Or don’t. They don’t need them. Your call.
- 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:
- Chocolate lava cake
- Apple pie
This recipe was created from various recipes from the following books:
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