Sparklin' Taters Dutch Oven Recipe

You know we've had a lot of folks asked for this recipe ever since it was on our chicken

fried steak on YouTube that we showed all this deal and that's sparkling potatoes

You know the first time I made this dish was a long time ago and I got to looking when

I'd been on a ranch two days longer than we're supposed to, I was running a little low

Always got plenty of taters. I was going to fry me up some taters for noon that day

I had no oil left. We had one meal to go. So I got to thinking, what we're going to do with them

I sure don't want to bake them. We're going to take too much time. So looked in there, dude old Mike Butler and his drinking habit, I found me some sprats that he

mixes with that whiskey he drank on occasion, so I stole it

So we're going to take these sparkling potatoes we've been telling you about, and you can use any kind of potato you want

Russet, Yukon Gold, red potato, I don't care. Slice some rascals about a quarter to a half inch thick, leave the skin on them

Ain't no sense in peeling them, it's going to help them, I promise you. Put them in cold water and just let them stand until you get ready to do this deal

Then we're going to take six to eight slices of good bacon

I'm talking good. We're going to cut it in strips about like that

Can you see that? That's pretty good hog meat right there. I'll tell you that's one less than what we had

We've cut up one onion, large to medium, yellow onion. There is what I like to use

And two jalapenia seeded. You want to leave this a little spicier, leave them seeds in it

All right, we're going to start off with some of this bacon. bacon first. I'm going to rub it around in that old Dutch oven and make sure that I get some

that good stuff down in the bottom. Drain the water off these potatoes, not in your kitchen

floor I guarantee you your little woman won be too happy We going to put a layer of potatoes in there

And this is six to eight potatoes. We sure have the recipe on a link here, I'll promise you

Dump the rest of that bacon in there. All these jalapenias and onions

And like I say, you want to make it spicier? Leave them seeds in it

You think even the jalapenia might be too hot for you? Hey, go with some green chilies

Let's mix all that up really good. We'll add the rest of these potatoes to it

Make sure you get it all incorporated in there good. Now we're going to cook this in a Dutch oven with coals on it just like I would do on a ranch

But if you don't got no Dutch oven, you don't want to build a fire. You can cook this in the house in a casserole dish

Just make sure when you cook it, it's covered. It's covered because this dish will dry out

We're going to season with our season all purpose, Red River Ranch. And we're going to give it a pretty good shaking

Then we're going to stir it, and we're going to season it again. Don't that look good

We're going to add a little minced garlic. If you want to cut garlic and put it in there, you can do that too

You know, I'll give you a little hint about this garlic. Me and Shannon was on the Baylor Ranch out there and been out there a long time

She bad to get strep throat. She got it. 60 miles from a doctor, I told her, I said, we may just have to shoot you

One of them old cowboys said hey feed that girl some garlic clothes two or three a day He said it got more antibiotics in it than anything you can get over the counter We did You couldn stand to be around her for two or three days but she got well I promise you So after we added the bacon the jalapenia the onions and the taters

we're going to add some spry. I'm going to add enough that it is about halfway up

You can always add a little more, but we sure don't want this dish to dry out

We're going to season one more time just a little on top. We're going to put a lid on this rest of one and we're going to put it on them colds and we're going to cook it

Alright, I built me enough fire here to cooking this 12 inch shallow oven

That's what we've got these taters in. Cooking in green grass, ain't no sense in wasting your heat

You go to putting coals directly on something green or a little wet

You're losing some of your heat automatically because it's got to warm that ground up. It's got to burn off that green

So I just built it right in the middle of where I'm going to start. Put our little tribut in there. Trivet

Yeah, it's a trivet. It's going to keep this Dutch oven from setting right on top of them colds

This is a little different than this bacon in the Dutch oven. This is like we're cooking a casserole

So you can be a little closer to that heat, because this is something that we can actually see and we can stir as we're going along

So it's a little easier than just cooking bread or pie right there. bread or pie right off the bat. Let's put some heat on top of this rascal. You know

this has been on about I don't know six or seven minutes. Good hot mesquite colds

Oh yeah we're doing some good now. Let's stir this thing around. Get some of that

bacon up there on top Always going to check this as we go through this process You can see them taters ain nowhere done yet but she get there pretty quick in this cast iron If you cooking this in the house in the oven make sure that when you check this and you start

if you need to add a little more lemon lime, soda pop, Sprite, anything like that, pour in there

You're not going to hurt it. You know, when you begin to check this, especially if you're outside cooking in a Dutch oven

and you reach that good rolling boil where things are happening. You ain't too far off

Let that thing go about two or three more minutes, and let's check it again. Because like I say, we don't want these potatoes to fall plum apart

We just want them tender where they're done. Let's check her. I think it's about done

In fact, we're going to stick a spoon in it. Yeah, it's tender enough now

It's just right. So let's take this rascal off the fire, set her over here and let her cool a minute

Like I say, when you're checking this, make sure they're tender and you can cut through them, they're just right

Make sure it doesn't run out of juice. If you need to reseason a little, you sure can

It's going to be some of the best taters you ever eat. That's one we call them sparkling potatoes

It'll put a sparkle in your life, I promise. But folks, we'd like to thank y'all for watching these videos

They wouldn't be made possible. It wasn't from a little beautiful wife, Shannon. And I can't forget to mention our sponsors

You know, we've had a lot of people want to sponsor us through the years, and this

doesn't seem to fit really well with me for a long, long time

Happy Hank's hemorrhoid creed. Comes to fit your caulking gun. A couple of squirts, you're good

It'll make you poop or pucker. See y'all down the trail