I like to go ahead and give them another little coating olive oil here on the bottom and just rub it around in there this is pretty hot so angle rub it loan that goodness now I like to make sure that you get everybody raked out of there really good give it one more pretty good little stirring and I like to sort of even it out a little what comes next coarse salt and coarse pepper so let's get them over here we're gonna put them on a short tribute today pretty good coals around the bottom and the top you got them on a trivet now I'm using a short trivia today you wouldn't have to use one we start out pretty hot we got hot coals top and bottom both pretty close to the oven potatoes are something that are pretty easy to cook in a Dutch oven because we can actually see them but we are gonna have to stir them when we can stir a recipe and the wind ain't blowing so much either it's one reason you don't have to rotate now if the breeze was to get up sure I would go ahead because we would have a hotter side on one side or the other now I will give you a tip if you're in the house and you got these in them one of them big long flat pans scatter them out where they're all pretty even one layer I'm not doing that here that way when you turn them you just got to turn them one time Shan I don't know if you know this or not but part of the crew has given up

I think I think they're through so we checked them potatoes they was getting along pretty good could you see that bubbling sizzling and frying action going on in there had to stir them we did also folks in stirring them if you see as one of them is beginning to stick a little actually a little more olive oil to it stir it back around we'll check them again and again give it another stir well folks we've been on about eight or ten minutes we had give them a little stirring beginning to dry out just to tabbed over on one side added just a little little - it stirred them up really well again seasoned again at the time salt and pepper took them off the bottom heat for a little bit because they are really going let them slow down top heats still good and hot so we're ready to go I'd slowed it down there a little because this intense heat going on in that bottom check the heat there we're still good and hot gonna let it get back to going check them for tenderness we're getting close so we're gonna put the lid back on there get us more heat to put on top we give there's some good Christian action going on there so we're gonna pull it off the bottom take it over here and let it sit let this top eat Brown them tighter it's just a little more on top tit looked nice and pretty got a little crispy going on there see that crispy yes is what I'm after it it's tender and hot to the touch let me just tell you that's what we're after that's why I like to take that and mash that back down a little try to break that skin just a little mmm potatoes to get it all seating on the bottom guess what we're gonna put some shredded Parmesan on them how much I don't think you can have too much folks I don't like that flavor I like the way it is now if you got one of them sticks of cheese and one of them giggles you can do it that way too let's see if some of them little rascals is cooled up enough we can actually eat one of them see that dirt crusty yeah the parmesan is the finishing touch but you get the onion the garlic but that ranch packet with them little herb ease that's all in there my god this is one of the best dishes and it's oh so easy you can do it in the house you can do it outside remember what I told you if you're doing it inside try to put them on flat enough tray that you're not on layer on anybody on top of one another you'll get done a whole lot faster and you'll even get crispier but if you're doing them in a Dutch oven remember right at the last when you know everything's tender try to mash it down to where everybody's the same level change your heat out get it really hot on top try to give it that crust bring it over here let it finish just a minute parmesan II

remember the recipe Shannon I'll have it right down there below we thank you for stopping by Camp on such a glorious day remember hit that subscribe button over there tell your friends so we can get everybody to join in the love god bless you see you down the trail as there he is swallowed something yeah some kind of bug there who he tastes bad

"WEBVTTKind: captionsLanguage: enhi folks were talking classic we're talking comfort food oven-roasted Ranch potatoes you better stick around because I'm gonna show you how to settle this bad boy up and ride him all the way to the table get a lot of requests on YouTube I do but one we've been getting for quite some time and it won't be long till it's fresh tighter digging time Jimmy Dickens wrote a song about that I think roasted potatoes oven roasted what kind of oven Dutch oven roasted potatoes there is all kinds of taters you can roast out there red taters white taters russet taters little blue taters but folks I like to use two different times today I am using a red and what I would call some of these little baby russets ain't even got to chop them or nothing that's why I like them but the most important factor you got to remember in this deal is when you begin to cut these potatoes I like to cut straight in half we got to try to get it pretty close too similar to that size that way when it begins to cook everything is about the same cooking time just remember whatever potato you're using they're all cut to the same size today we used about four let's say medium to little large red potatoes and then about three cups of these little tiny baby russets the next step we're going to do Popeyes girlfriend what's it what's her name olive oil that is it and be generous folks be generous I like to use quite a bit so we want to make sure that everybody's got some of that greasy love on them I took a yellow bell pepper a red bell pepper and a medium sized by Delia onion and sliced them not really chopped this really sliced 2 tablespoons of butter sauteed them in the butter and the skillet till they begin to just get tender a little let's bring them over here and let them join these other participants let's get them in here the garlic the bell pepper the onion it's time to season now thing that Shannon me like to do and she really likes to cook these on wrenches don't let her fool you running that camera folks she is a great cook also but watch does she like to put on she introduced me to it yes you heard it right right here ranch dressing them a little package you know go to mix in a little I don't like to pour them all in there at once folks cuz they go to gumming up on one participant in this play anneal anyway so give them another good mixing as we go around well folks we talkin oven roasted potatoes do you see one of them gas ranges here anywhere Shan we got one out here ha well we got we got the best roasting apparatus in the world today we are putting them in a 12-inch shallow I like to go ahead and give them another little coating olive oil here on the bottom and just rub it around in there this is pretty hot so angle rub it loan that goodness now I like to make sure that you get everybody raked out of there really good give it one more pretty good little stirring and I like to sort of even it out a little what comes next coarse salt and coarse pepper so let's get them over here we're gonna put them on a short tribute today pretty good coals around the bottom and the top you got them on a trivet now I'm using a short trivia today you wouldn't have to use one we start out pretty hot we got hot coals top and bottom both pretty close to the oven potatoes are something that are pretty easy to cook in a Dutch oven because we can actually see them but we are gonna have to stir them when we can stir a recipe and the wind ain't blowing so much either it's one reason you don't have to rotate now if the breeze was to get up sure I would go ahead because we would have a hotter side on one side or the other now I will give you a tip if you're in the house and you got these in them one of them big long flat pans scatter them out where they're all pretty even one layer I'm not doing that here that way when you turn them you just got to turn them one time Shan I don't know if you know this or not but part of the crew has given up I think I think they're through so we checked them potatoes they was getting along pretty good could you see that bubbling sizzling and frying action going on in there had to stir them we did also folks in stirring them if you see as one of them is beginning to stick a little actually a little more olive oil to it stir it back around we'll check them again and again give it another stir well folks we've been on about eight or ten minutes we had give them a little stirring beginning to dry out just to tabbed over on one side added just a little little - it stirred them up really well again seasoned again at the time salt and pepper took them off the bottom heat for a little bit because they are really going let them slow down top heats still good and hot so we're ready to go I'd slowed it down there a little because this intense heat going on in that bottom check the heat there we're still good and hot gonna let it get back to going check them for tenderness we're getting close so we're gonna put the lid back on there get us more heat to put on top we give there's some good Christian action going on there so we're gonna pull it off the bottom take it over here and let it sit let this top eat Brown them tighter it's just a little more on top tit looked nice and pretty got a little crispy going on there see that crispy yes is what I'm after it it's tender and hot to the touch let me just tell you that's what we're after that's why I like to take that and mash that back down a little try to break that skin just a little mmm potatoes to get it all seating on the bottom guess what we're gonna put some shredded Parmesan on them how much I don't think you can have too much folks I don't like that flavor I like the way it is now if you got one of them sticks of cheese and one of them giggles you can do it that way too let's see if some of them little rascals is cooled up enough we can actually eat one of them see that dirt crusty yeah the parmesan is the finishing touch but you get the onion the garlic but that ranch packet with them little herb ease that's all in there my god this is one of the best dishes and it's oh so easy you can do it in the house you can do it outside remember what I told you if you're doing it inside try to put them on flat enough tray that you're not on layer on anybody on top of one another you'll get done a whole lot faster and you'll even get crispier but if you're doing them in a Dutch oven remember right at the last when you know everything's tender try to mash it down to where everybody's the same level change your heat out get it really hot on top try to give it that crust bring it over here let it finish just a minute parmesan II remember the recipe Shannon I'll have it right down there below we thank you for stopping by Camp on such a glorious day remember hit that subscribe button over there tell your friends so we can get everybody to join in the love god bless you see you down the trail as there he is swallowed something yeah some kind of bug there who he tastes badhi folks were talking classic we're talking comfort food oven-roasted Ranch potatoes you better stick around because I'm gonna show you how to settle this bad boy up and ride him all the way to the table get a lot of requests on YouTube I do but one we've been getting for quite some time and it won't be long till it's fresh tighter digging time Jimmy Dickens wrote a song about that I think roasted potatoes oven roasted what kind of oven Dutch oven roasted potatoes there is all kinds of taters you can roast out there red taters white taters russet taters little blue taters but folks I like to use two different times today I am using a red and what I would call some of these little baby russets ain't even got to chop them or nothing that's why I like them but the most important factor you got to remember in this deal is when you begin to cut these potatoes I like to cut straight in half we got to try to get it pretty close too similar to that size that way when it begins to cook everything is about the same cooking time just remember whatever potato you're using they're all cut to the same size today we used about four let's say medium to little large red potatoes and then about three cups of these little tiny baby russets the next step we're going to do Popeyes girlfriend what's it what's her name olive oil that is it and be generous folks be generous I like to use quite a bit so we want to make sure that everybody's got some of that greasy love on them I took a yellow bell pepper a red bell pepper and a medium sized by Delia onion and sliced them not really chopped this really sliced 2 tablespoons of butter sauteed them in the butter and the skillet till they begin to just get tender a little let's bring them over here and let them join these other participants let's get them in here the garlic the bell pepper the onion it's time to season now thing that Shannon me like to do and she really likes to cook these on wrenches don't let her fool you running that camera folks she is a great cook also but watch does she like to put on she introduced me to it yes you heard it right right here ranch dressing them a little package you know go to mix in a little I don't like to pour them all in there at once folks cuz they go to gumming up on one participant in this play anneal anyway so give them another good mixing as we go around well folks we talkin oven roasted potatoes do you see one of them gas ranges here anywhere Shan we got one out here ha well we got we got the best roasting apparatus in the world today we are putting them in a 12-inch shallow I like to go ahead and give them another little coating olive oil here on the bottom and just rub it around in there this is pretty hot so angle rub it loan that goodness now I like to make sure that you get everybody raked out of there really good give it one more pretty good little stirring and I like to sort of even it out a little what comes next coarse salt and coarse pepper so let's get them over here we're gonna put them on a short tribute today pretty good coals around the bottom and the top you got them on a trivet now I'm using a short trivia today you wouldn't have to use one we start out pretty hot we got hot coals top and bottom both pretty close to the oven potatoes are something that are pretty easy to cook in a Dutch oven because we can actually see them but we are gonna have to stir them when we can stir a recipe and the wind ain't blowing so much either it's one reason you don't have to rotate now if the breeze was to get up sure I would go ahead because we would have a hotter side on one side or the other now I will give you a tip if you're in the house and you got these in them one of them big long flat pans scatter them out where they're all pretty even one layer I'm not doing that here that way when you turn them you just got to turn them one time Shan I don't know if you know this or not but part of the crew has given up I think I think they're through so we checked them potatoes they was getting along pretty good could you see that bubbling sizzling and frying action going on in there had to stir them we did also folks in stirring them if you see as one of them is beginning to stick a little actually a little more olive oil to it stir it back around we'll check them again and again give it another stir well folks we've been on about eight or ten minutes we had give them a little stirring beginning to dry out just to tabbed over on one side added just a little little - it stirred them up really well again seasoned again at the time salt and pepper took them off the bottom heat for a little bit because they are really going let them slow down top heats still good and hot so we're ready to go I'd slowed it down there a little because this intense heat going on in that bottom check the heat there we're still good and hot gonna let it get back to going check them for tenderness we're getting close so we're gonna put the lid back on there get us more heat to put on top we give there's some good Christian action going on there so we're gonna pull it off the bottom take it over here and let it sit let this top eat Brown them tighter it's just a little more on top tit looked nice and pretty got a little crispy going on there see that crispy yes is what I'm after it it's tender and hot to the touch let me just tell you that's what we're after that's why I like to take that and mash that back down a little try to break that skin just a little mmm potatoes to get it all seating on the bottom guess what we're gonna put some shredded Parmesan on them how much I don't think you can have too much folks I don't like that flavor I like the way it is now if you got one of them sticks of cheese and one of them giggles you can do it that way too let's see if some of them little rascals is cooled up enough we can actually eat one of them see that dirt crusty yeah the parmesan is the finishing touch but you get the onion the garlic but that ranch packet with them little herb ease that's all in there my god this is one of the best dishes and it's oh so easy you can do it in the house you can do it outside remember what I told you if you're doing it inside try to put them on flat enough tray that you're not on layer on anybody on top of one another you'll get done a whole lot faster and you'll even get crispier but if you're doing them in a Dutch oven remember right at the last when you know everything's tender try to mash it down to where everybody's the same level change your heat out get it really hot on top try to give it that crust bring it over here let it finish just a minute parmesan II remember the recipe Shannon I'll have it right down there below we thank you for stopping by Camp on such a glorious day remember hit that subscribe button over there tell your friends so we can get everybody to join in the love god bless you see you down the trail as there he is swallowed something yeah some kind of bug there who he tastes bad\n"