Dick’s Original Dutch Oven Potatoes

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Dick’s Original Dutch Oven Potatoes

Yield: 25 servings


  • 1 pound hot Italian sausage, cut into pieces
  • 2 large onions, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 6 to 7 pounds Idaho potatoes, peeled and sliced pinch of freshly ground sage seasoned salt and freshly ground black pepper
  • 1 pound sharp Cheddar cheese, shredded


Build a fire in your grill and let it burn to a bed of coals (about 30 minutes). Dick prefers a wood fire, but this recipe will work well with charcoal or gas.

Place the sausage in a 14-inch Dutch oven and put it on the coals to brown. Remove from the coals and add the onion and red and green bell peppers. Mix well. Add the potatoes and stir again. Pour in enough water so that you can see the potatoes sitting in it but they are not covered (about 1 quart). Sprinkle the sage over the top and cover. Place the Dutch oven back on the coals and cook until the potatoes are tender, adding more water if needed. Check every 2 to 5 minutes to make sure the potatoes don't burn. If you are using a wood fire, cooking time will be about 45 minutes. Charcoal will take a bit longer. Gas will take about 1 hour, but the potatoes will require closer watching.

When the potatoes are cooked, add seasoned salt and pepper to taste. Sprinkle the cheese on top and replace the lid, cooking just until the cheese is melted. Stir and serve.

Additional Notes:

Dick Gardner is a caterer who specializes in outdoor cooking, and these Dutch oven potatoes are a mainstay of his menus. He even uses the Dutch oven for rolls, cakes, and scones. When baking in a Dutch oven, Dick maintains an even temperature of 350 degrees F by using 5 briquettes beneath the oven and 15 to 18 on the lid. Dick believes the winning taste in Dutch oven cooking comes from the fact that moisture is held in the heavy iron pot and the heat is dispersed more evenly, allowing for greater melding of flavors.


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