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  • Sarah Tucker

RECIPE: Teardrop Camp Potatoes

Potatoes are a camping comfort food, hearty and delicious. They great with breakfast or as a side dish for another meal. Who doesn’t love a serving of your favorite, yummy potatoes? This recipe can be made in a Dutch Oven, a medium or 12-inch cast iron skillet with lid, cooked either on a camp stove or over a camp fire.

Serves 4 – 6

· 5 pounds potatoes – baby or small white or red-skinned potatoes (about 1 3/4-inch diameter), scrubbed, cut into quarters

· 1 onion – diced

· One clove of garlic, chopped

· ¼ c extra virgin oil

· Salt and ground pepper to taste


· Butter

· One clove of garlic, chopped

· Bell Peppers, red or green

· Chopped jalapeños – add to the potato mixture before cooking

· Bacon bits – cook until crispy, break into bits and add to the potato mixture after cooking

· Chili powder or smoked paprika

· Grated cheese or Parmesan can be added to top after cooking

Coat the bottom of the Dutch Oven or skillet with olive oil. Add the onion and garlic, stir and cook for about 2 minutes. Add potatoes and peppers, or jalapeños if included. Add 2 tablespoons of olive oil and turn potatoes frequently with spatula to prevent burning, cooking 10 minutes until the potatoes start to brown. Times may vary depending upon the size of the potatoes. Add a few tablespoons of water, cover with lid or foil and steam for around 5 minutes. Add seasonings and continue to turn with spatula until potatoes start to brown. Potatoes should be crispy, but soft in the middle.

Over the Campfire

Place the Dutch Oven or skillet on a grate or over the coals of the campfire, keep the heat low – adding coals or wood if needed. Follow instructions.

On the Camp Stove

Place the Dutch Oven or skillet on the stove, keep the burner low. Follow instructions.

Serve with breakfast or as a side to lunch or dinner.

Marilyn McCray is a published author of a cookbook titled Canning, Pickling and Freezing with Irma Harding, the International Harvester’s fictional spokesperson. Marilyn and her partner, Jim Kerkhoff, travel in a beautiful teardrop to promote the book and she has graciously agreed to share some recipes with us in a regular column. Be sure to check out her book at

Be sure to check out these other camp cooking favorites!


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