Sparklin' Taters Dutch Oven Recipe

Slice the potatoes about 1/4 to 1/2 inch thick, leaving the skin on, and soak them in cold water until ready to use.

Cut the bacon into strips.

Chop one large to medium yellow onion and two seeded jalapenos.

In a Dutch oven, cook some of the bacon to grease the bottom.

Drain the water off the potatoes and layer them in the Dutch oven.

Add the remaining bacon, jalapenos, and onions to the potatoes and mix well.

Season the mixture with seasoned all-purpose seasoning and stir.

Add minced garlic (or fresh garlic if preferred) to the mixture.

Pour enough Sprite into the Dutch oven so that it is not halfway up the potatoes, ensuring the dish doesn’t dry out.

Season the top again and cover the Dutch oven with a lid.

Place the Dutch oven on coals and cook, checking periodically to ensure it doesn’t dry out.

After about 6 to 7 minutes, stir the mixture and check the potatoes for tenderness.

Continue cooking for another 2 to 3 minutes, checking again until the potatoes are tender but not falling apart.

Once done, remove from heat and let cool for a minute before serving.

Equipment Needed

Spice Level:

Allergens