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This is Ed Braud's recipe, from his cookbook "Black Iron And Cajun Spice" for cooking in camp-style cast iron Dutch ovens (with legs), using charcoal briquets. You can pick up an autographed copy of his book at Galvez Hardware & Outdoor Cooking in Prairieville. Used with permission.
7 red-skinned potatoes, about 3" in diameter
2 tsp garlic powder
1 tbs onion powder
1 tbs cajun seasoning
1/4 c olive oil
1/4 c vegetable oil
1/3 c grated parmesan cheese
non-stick cooking spray
With a soft brush, wash potatoes. Thoroughly dry potatoes with paper towels. With peelings on, quarter potatoes lengthwise. In a small bowl, mix garlic powder, onion powder, and seasoning. Stir olive oil and vegetable oil in the mixture. Dredge potato quarters through mixture. Spray inside of Dutch oven with non-stick spray. Place potatoes in the Dutch oven with the skin side down. Bake with 12 briquets under bottom perimeter, a ring of 18 or 19 briquets against the lid flange and 5 briquets near the center of the lid. After baking 50 minutes, sprinkle cheese over potates and spray tops with non-stick spray. Place the lid on the pot for 10 additional minutes to melt cheese. After cooking, sprinkle tops with paprika.