Potatoes And Onions Dutch Recipes

HUTSPOT

Steps:

• Place the potatoes, carrots, bay leaf and onions in a Dutch oven and cover with water to level. Season with salt and mix.
• Bring to a boil and cook, covered, over medium heat for 25 minutes.
• Drain, remove the bay leaf and add all the rest into a large bowl.
• Using a potato masher, coarsely mash all of the mixture.
• Add the butter, milk, nutmeg and pepper. Mix.
• Adjust the seasoning if necessary and serve.

THE ALL TIME FAVORITE DUTCH OVEN POTATOES

Steps:

• Keep potatoes covered with salt water until ready to use or they turn dark and loose much of their appeal.
• Place bacon in the bottom of the dutch oven, enough to make 1/8 inch in oven. Brown bacon in preheated oven with or without the lid on; If it's windy, or many people moving around - it's safer with the lid on.
• Add onions, and cook until transparent.
• Place potatoes in oven a layer at a time, seasoning as you go - Go easy on the salt because of the bacon.
• When all potatoes are in stir thoroughly so seasoning and bacon and grease are well distributed throughout.
• Place lid on oven and cover with coals.
• Beginners be careful, and inspect often - Some cooks say stir at each inspection, thus insuring the bottom isn't burning - Personally, I think this results in broken and mushy potatoes. I, after the initial stirring, leave them alone - If I'm doubtful about the bottom, I take a spatula or spoon and slip under the potatoes and lift enough to.
• check the progress then slip spatula out, leaving potatoes disturbed as little as possible by sampling frequently you can announce when done. (usually around 20 minutes).
• *my advice - go easy with the coals when you are beginning. Keep them well dispensed on the bottom of the oven and the top. Use your "tool" to turn the dutch oven around on the coals often and move the top around a bit to keep the temperature inside even*.

POTATOES AND ONIONS (DUTCH RECIPE)

Steps:

• Slice the potatoes.
• Fry the onions three minutes in the hot butter, add the potatoes and fry 5 minutes more.
• Take the potatoes and onions out and put them on a plate.
• Stir the flour into the hot butter and simmer for 2 minutes.
• Stir in the beer and bring to the boil.
• Pour this sauce over the potatoes.

DUTCH FRIED POTATOES (GEBAKKEN AARDAPPELEN)

Steps:

• Cut potatoes into thick slices. Heat the butter in a pan and fry the diced bacon until fairly crispy. Remove bacon from the pan and set aside.
• Place potato slices in the bacon grease, making sure the slices each touch the bottom of the skillet. (You will probably have to do this in batches.)
• Turn to low and slowly fry the potato slices until golden, then flip to the other side.
• When potatoes are golden on both sides, remove to a plate and keep warm, then quickly saute the onions in the grease.
• Add back the bacon and potato slices and carefully toss them together. Season with salt to taste. Serve hot.