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Herby Roast Potatoes

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Adjust Servings:
1kg Baby Potatoes
100g Butter
Rock salt
2 Tbsp Dill Chopped
2 Tbsp Chives Chopped

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Herby Roast Potatoes

Roasted Potatoes Cooked in the Dutch Oven with your Favourite Herbs


      A simple, no fuss side dish of roasted herby potatoes

      • 50
      • Serves 4
      • Easy




      This is one of the simplest methods I’ve seen for roast potatoes on the campfire, apart from maybe wrapping the spud in foil and burying it in the embers. This simple recipe will lift any campfire meal to another, more elegant level. Baby potatoes are easy to keep and readily available to buy so you should be able to get them easily enough if you’re out camping. I’ll admit their heavy to carry but then, if you’re worried about weight, you’ll not be using a Dutch Oven.

      When using a Dutch Oven remember that the heat coming from the top is just as, if not more important, than the heat coming from the bottom. You want to aim for a temperature of around 180°, easily achieved if you’re using charcoal. This time when I made these I was burning wood and using the embers, it’s a bit harder to gauge a reliable temperature that way. A safe method I’ve started using is to put one shovel of embers under the oven and two on top. You should get a good cooking temperature; it’s better to have a cooler oven than an oven which is too hot. The roast potatoes might take a bit longer but at least they’ll be cooked through inside and not burned on the outside. I have a folding army entrenchment tool I use for this job.

      This recipe requires very little preparation. Give the potatoes a light wash to remove any dirt and half any which are bigger than their counterparts. That’s it. Don’t waste time peeling, parboiling or anything like that. Your spuds will be done in about 40 minutes but lift the lid and poke with a knife after about half an hour. It will pierce easily and feel fluffy throughout when it’s ready. It could take up to an hour depending on the heat in your oven.

      I served these potatoes with some smoked salmon so I opted for dill and chives. But mix whatever herbs you like with yours. Try these potatoes with an Indian curry with coriander or maybe with some roast chicken or lamb with rosemary and garlic.

      These roast potatoes are very easy, very tasty and bound to impress.

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      Shovel the embers underneath your oven to get the bottom heated up. Add the butter and melt. Toss in the potatoes and season well with salt and pepper. Put the lid on and add your embers or coal to the top.


      Allow it to bake like this for around 30 minutes toss the potatoes in the butter once or twice, moving the spuds around to ensure an even bake. After 30 minutes, start checking to see if the potatoes are done with a knife or skewer. Depending on the heat in your oven, they might take up to an hour. Better to cook them slowly than to burn them on the outside and leave the centre raw.


      When you think the potatoes are soft enough, stir through your chosen herbs coating the potatoes evenly with herby buttery deliciousness.

      Mark T

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