Campfire recipe for Kansas State Parks Guide
2019 issue, released in April, page 10
Meta Newell West
The 2019 issue of KANSAS! State Parks is available and features a cast iron campfire recipe provided by Kate Rader. Info about the cook and the recipe follows as it appears in the magazine. I've also added some helpful tips that Kate provided below the recipe.
About the cook and recipe — Kate Rader, a seasoned campfire cooking enthusiast and trail cook, likes to stack up a collection of camp Dutch ovens and prepare a full meal in her backyard in Carlton, Kansas. One of her favorites sides is this colorful and flavorful potato dish that daughter, Annette Satterfield, makes for the family.
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| Kate Rader with her camp-style Dutch ovens. |
About the cooking methods — This recipe may be prepared over the campfire in a regular Dutch oven or cooking pot, or cooked in a camp Dutch oven. The regular cast iron oven has a rounded top, a flat bottom and no legs so the pot sets on a grate over the coals of the campfire or can be suspended from a tripod. A camp Dutch oven has legs and a flanged lid; coals are added to the top of the collared, flat lid and also placed underneath the pot. Although the following recipe uses just one oven, several ovens can be stacked saving ground space and fuel, and allowing multiple dishes to be prepared at one time. When stacked, the coals on the lid of one oven serve as the 'underneath' coals for the oven stacked on top; the oven on top helps trap heat for the oven underneath.
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| A stack of camp Dutch ovens allows multiple dishes to be cooked one-on-top of the other. |
Rader's Taters 6 servings
Yukon Gold, new or fingerling potatoes — about 3 pounds
1 big sweet potatoes, peeled, cut in bite-size pieces
2 or 3 garlic cloves, crushed
Salt and pepper to taste
1 tablespoon fresh sage, finely chopped
1 or 2 tablespoons fresh rosemary, finely chopped
Olive oil, about 1/4 cup
Butter, about 3 to 4 tablespoons
Layer potatoes, seasonings, oil and butter in Dutch oven.
Regular Dutch oven method—Cover and cook on medium heat until potatoes are tender, about 35 to 45 minutes, stirring frequently. Adding a lid will help steam the potatoes and speed up the cooking.
For camp Dutch Oven method—For a temperature of 350°F, use about 16 charcoal briquettes on top and 8 on bottom; this system provides more uniform internal heat and lets the inside of the pot act as an oven. Kate advised, “I also heat a few extra briquettes to be on the safe side.” Baking requires more heat on top of the oven than is needed on the bottom. Rotate oven a quarter to a half turn once or twice while baking; this regulates the uneven heat caused by wind and/or the uneven distribution of coals on the top and bottom of the oven.
Additional Cast Iron Camp Cooking Info . . .
Equipment: Kate recommends starting with a good quality, pre-seasoned cast iron 12" camp Dutch oven that has three legs. Other needs: lid lifter, heavy gloves, long handled tongs, a small shovel, a lid holder, and a tote bag for each oven.
Cleaning Dutch ovens: Loosen stuck-on food by adding hot water to pot. After soaking, use a non-abrasive scrubber, wipe clean and dry thoroughly.
Dutch oven storage: Wipe interior of pots with a thin layer of oil. Store in a tote with the lid under the Dutch oven. Or if lid is left on top, place a towel between lid and pot so the air can circulate.
Recipes: Start with simple ones and practice in your backyard. Kate adds, “It's a creative way of cooking, not an exacting science. Don't be afraid to experiment.” She does recommend the highly rated free phone app — Dutch Oven Coal Calculator.
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