Serves: 6
Total Calories: 88
Enough small cleaned pebbles 3/4- to 1-inch in diameter to keep potatoes from touching bottom of the Dutch oven.
Cover pebbles with water (one inch in bottom of Dutch oven). Place potatoes on the pebbles. Cover and place 6-8 briquets on top and 8-10 briquets on bottom. Bake one hour and serve. You can roast fresh ears of corn the same way, but decrease the cooking time by 40 minutes.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp
This Baked Spuds-River Style recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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