50+ Hearty Cast Iron Dutch Oven Potato Recipes to Warm Your Soul

Cast iron Dutch ovens are the unsung heroes of the kitchen.

Their ability to evenly distribute heat and retain it for longer periods makes them ideal for cooking a wide variety of dishes, particularly potatoes.

Whether you’re preparing a cozy family dinner, a holiday feast, or just a comforting side dish, there’s no better way to elevate potatoes than by cooking them in a cast iron Dutch oven.

The versatility of this kitchen essential allows you to bake, roast, fry, stew, or braise potatoes to perfection.

If you’re a potato lover or simply looking for new ways to incorporate this beloved vegetable into your meals, we’ve compiled over 50 amazing cast iron Dutch oven potato recipes that are perfect for every occasion.

From creamy mashed potatoes to crispy roasted spuds, and from savory stews to hearty casseroles, you’ll find a dish to suit your tastes and cooking style.

50+ Hearty Cast Iron Dutch Oven Potato Recipes to Warm Your Soul

The beauty of cooking potatoes in a cast iron Dutch oven lies in its ability to lock in flavor and deliver consistent, satisfying results every time.

Whether you’re looking for comfort food or a show-stopping side dish, these 50+ recipes will inspire your next potato-based creation.

The Dutch oven allows for endless possibilities when it comes to cooking potatoes, turning this humble vegetable into a meal that’s rich, flavorful, and full of heart.

No matter what the occasion, these recipes are sure to bring warmth and deliciousness to your table.

Garlic Herb Roasted Potatoes in a Cast Iron Dutch Oven

This recipe offers a simple yet flavorful side dish with crispy, golden roasted potatoes. The garlic and herb combination elevates the dish, and cooking them in a cast iron Dutch oven ensures they are evenly cooked and perfectly crispy on the outside while remaining tender inside.

Ingredients:

• 2 pounds baby potatoes, halved or quartered
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved or quartered potatoes with olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and paprika until evenly coated.
3. Heat your Dutch oven over medium heat on the stovetop. Add the potato mixture and cook for 5 minutes, allowing the potatoes to slightly brown and crisp up.
4. Transfer the Dutch oven to the preheated oven and roast the potatoes for 30-40 minutes, or until golden brown and tender, stirring occasionally for even cooking.
5. Remove from the oven and sprinkle with extra herbs or salt if desired before serving.

These garlic herb roasted potatoes are a perfect complement to any main dish, from grilled meats to roasted vegetables. The Dutch oven helps to lock in moisture while allowing the potatoes to develop a satisfying crispy edge. The fresh herbs and garlic give the dish a fragrant, savory quality, making it an irresistible addition to your table.

Creamy Scalloped Potatoes in a Cast Iron Dutch Oven

This creamy and indulgent scalloped potato recipe features layers of thinly sliced potatoes, rich cream, and gooey cheese, all baked together in a Dutch oven to create a comforting, velvety dish. The cast iron ensures even heat distribution, making these potatoes perfectly tender and golden brown on top.

Ingredients:

• 3 pounds russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté for about 3-4 minutes until softened.
3. Sprinkle the flour over the onions and garlic, and stir constantly for 1-2 minutes to form a roux.
4. Gradually pour in the heavy cream and milk, whisking constantly until the mixture thickens. Add the salt, pepper, and nutmeg, and stir in the shredded cheddar cheese until melted and smooth.
5. Layer the sliced potatoes in the Dutch oven, alternating with spoonfuls of the creamy sauce. Repeat the layers until all ingredients are used up.
6. Cover the Dutch oven with its lid and bake for 45 minutes. Then, remove the lid and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
7. Let the dish rest for 10 minutes before serving, garnished with fresh parsley.

This creamy scalloped potato dish is a crowd-pleaser, offering rich flavors and a tender texture that pairs beautifully with roast meats or a fresh salad. The cast iron Dutch oven is key to ensuring the potatoes are cooked evenly while maintaining a rich, creamy sauce. It’s a fantastic dish for any holiday or special occasion that’s sure to delight everyone at the table.

Cast Iron Dutch Oven Potato Stew

This hearty potato stew is a comforting and filling meal. With tender potatoes, savory broth, and a mix of vegetables and herbs, this stew is perfect for chilly evenings. The Dutch oven allows the flavors to meld together, making each spoonful rich and satisfying.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 carrots, sliced
• 2 celery stalks, chopped
• 4 cups vegetable broth (or chicken broth)
• 1 cup milk
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large cast iron Dutch oven over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
2. Add the diced potatoes, vegetable broth, milk, bay leaf, and thyme. Stir to combine, and season with salt and pepper.
3. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 30 minutes, or until the potatoes are tender.
4. Remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed.
5. Garnish with fresh parsley before serving.

This potato stew is a wonderful, filling meal that can stand alone or be served with a side of crusty bread. The Dutch oven ensures that the potatoes cook evenly and soak up the flavors of the broth, while the variety of vegetables and herbs adds complexity and depth. It’s perfect for warming up on a cold day and is easily adaptable to include other vegetables or proteins, making it a versatile option for a cozy family dinner.

Cast Iron Dutch Oven Loaded Baked Potatoes

These loaded baked potatoes are transformed into a decadent dish when cooked in a cast iron Dutch oven. The crispy skins, fluffy interiors, and rich toppings—like sour cream, cheese, bacon, and chives—make this a perfect side or even a meal on its own. The Dutch oven ensures an even cook and enhances the flavors for the ultimate comfort food experience.

Ingredients:

• 4 large russet potatoes, scrubbed and pricked with a fork
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup crumbled cooked bacon
• 2 tablespoons chopped chives
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the potatoes with olive oil and season with salt and pepper. Place the potatoes directly in the cast iron Dutch oven, making sure they’re not crowded.
3. Cover the Dutch oven with its lid and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
4. Once the potatoes are done, remove them from the Dutch oven. Cut a slit in the top of each potato and gently mash the inside to create space for the toppings.
5. Fill each potato with a generous scoop of shredded cheddar cheese, sour cream, crumbled bacon, and chopped chives. Serve immediately.

These loaded baked potatoes, with their crispy exterior and soft, fluffy interior, are the ultimate comfort food. The cast iron Dutch oven ensures that the potatoes cook evenly, with a beautiful texture that rivals traditional baked potatoes. Whether served as a side dish or a hearty main, these potatoes are a guaranteed crowd-pleaser. The creamy toppings, crispy bacon, and fresh chives take this dish to the next level, making it a must-try for any occasion.

Cast Iron Dutch Oven Potato Hash

This potato hash recipe is a savory, satisfying dish made with crispy potatoes, bell peppers, onions, and spices. Perfect for breakfast or brunch, it’s hearty, flavorful, and easy to prepare in a cast iron Dutch oven. The potatoes become wonderfully crispy, while the vegetables add a burst of color and flavor.

Ingredients:

• 4 large potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 4 eggs (optional, for topping)
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced potatoes and season with salt, pepper, smoked paprika, garlic powder, and cumin. Stir occasionally, cooking the potatoes until they are golden and crispy, about 15-20 minutes.
2. Add the diced bell peppers and onions to the Dutch oven. Cook for another 5-7 minutes, until the vegetables are softened and lightly charred.
3. If you prefer eggs with your hash, create small wells in the mixture and crack the eggs into the wells. Cover and cook for 5-7 minutes, or until the eggs are cooked to your liking.
4. Remove from the heat, garnish with fresh parsley, and serve immediately.

This potato hash is a deliciously satisfying dish that works well for breakfast, brunch, or even dinner. The cast iron Dutch oven ensures that the potatoes become crispy and caramelized while allowing the flavors of the peppers and onions to meld together. Adding eggs is optional but highly recommended for an extra layer of richness. The dish is flavorful, versatile, and perfect for feeding a crowd.

Dutch Oven Potato and Leek Soup

This creamy and comforting potato and leek soup is the ultimate winter warmer. The creamy potatoes, subtle leek flavor, and rich broth make for a satisfying dish that’s easy to make in a Dutch oven. The cast iron helps to evenly cook the potatoes and develop the soup’s deep, comforting flavors.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 3 leeks, cleaned and sliced (white and light green parts only)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Melt the butter in a large Dutch oven over medium heat. Add the diced onion, garlic, and leeks. Sauté for 5-7 minutes until softened and fragrant.
2. Add the diced potatoes, thyme, salt, and pepper, stirring to combine. Pour in the broth and bring to a simmer. Cover and cook for 25-30 minutes, or until the potatoes are tender.
3. Use an immersion blender to puree the soup directly in the Dutch oven until smooth and creamy. If you prefer a chunkier texture, you can blend only half of the soup.
4. Stir in the heavy cream and cook for an additional 5 minutes. Adjust seasoning if necessary.
5. Ladle the soup into bowls, garnish with fresh chives, and serve hot.

This potato and leek soup is rich, creamy, and wonderfully comforting, making it the perfect meal for chilly evenings. The Dutch oven allows for even cooking and deep flavor development, creating a soup that’s velvety and satisfying. Whether enjoyed as a light lunch or as part of a larger dinner, this soup is sure to become a favorite in your recipe rotation. Garnished with fresh chives, it adds a bright pop of color and freshness to the rich, comforting flavors.

Cast Iron Dutch Oven Potato Gratin

This creamy potato gratin, baked to golden perfection in a cast iron Dutch oven, is a decadent side dish that’s sure to impress. Layers of thinly sliced potatoes, rich cream, and melted cheese come together in a luscious, comforting dish. The Dutch oven ensures even heat distribution, resulting in a beautifully crisp top while keeping the interior smooth and creamy.

Ingredients:

• 3 pounds Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups grated Gruyère cheese (or cheddar)
• 1/2 teaspoon garlic powder
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 1 tablespoon unsalted butter
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease the inside of the Dutch oven with butter. Arrange a layer of thinly sliced potatoes on the bottom, slightly overlapping.
3. In a saucepan, combine the heavy cream, milk, garlic powder, fresh thyme, salt, and pepper. Bring the mixture to a simmer over medium heat, then pour it over the potatoes in the Dutch oven.
4. Sprinkle a layer of Gruyère cheese on top of the potatoes, then repeat the process with more layers of potatoes, cream, and cheese until all ingredients are used up.
5. Finish by sprinkling the top with Parmesan cheese for a golden crust.
6. Cover with the Dutch oven lid and bake for 45 minutes. Then, uncover and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
7. Let the gratin rest for 10 minutes before serving.

This potato gratin is the epitome of comfort food, with its creamy texture and crispy, cheesy topping. The cast iron Dutch oven provides even cooking, ensuring every layer is tender and perfectly cooked. With its rich flavor, it pairs beautifully with roasted meats or a green salad, making it a fantastic choice for both everyday meals and special occasions. The addition of fresh thyme and Parmesan adds a savory depth, making this gratin truly irresistible.

Cast Iron Dutch Oven Spicy Potatoes and Chorizo

This hearty dish combines spicy chorizo with tender potatoes, creating a flavorful, filling meal in a cast iron Dutch oven. The crispy edges of the potatoes complement the smoky and spicy chorizo, making this a perfect dish for breakfast, brunch, or a simple weeknight dinner.

Ingredients:

• 4 large potatoes, peeled and diced
• 1/2 pound chorizo, casings removed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• 2 eggs (optional, for topping)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chorizo and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
2. Add the diced potatoes to the pot and cook for 10-12 minutes, stirring occasionally, until they begin to brown and crisp up.
3. Add the diced onion, red bell pepper, garlic, paprika, cumin, salt, and pepper. Stir well and cook for another 10-15 minutes, until the potatoes are fully cooked and crispy, and the vegetables have softened.
4. If adding eggs, create small wells in the hash and crack an egg into each well. Cover and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.
5. Garnish with fresh cilantro and serve immediately.

This spicy chorizo and potato dish is packed with flavor and makes for a filling and satisfying meal. The crispy potatoes and smoky chorizo combine perfectly, while the addition of bell peppers and onions adds freshness and depth. The Dutch oven ensures the potatoes get crispy and the flavors meld together beautifully. Whether enjoyed with eggs for a hearty breakfast or served as a main dish for dinner, this recipe is sure to be a hit.

Cast Iron Dutch Oven Mashed Potatoes with Roasted Garlic

These creamy mashed potatoes with roasted garlic are a comforting, rich side dish perfect for any occasion. Roasting the garlic beforehand enhances its sweetness, giving the mashed potatoes a deep, savory flavor. The cast iron Dutch oven ensures that the potatoes cook evenly, and the creamy texture is perfectly achieved.

Ingredients:

• 4 large russet potatoes, peeled and quartered
• 1 bulb garlic
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the top off the garlic bulb, drizzle with olive oil, and wrap it in aluminum foil. Roast in the oven for 30-35 minutes, until the garlic is soft and fragrant.
2. Meanwhile, place the quartered potatoes in the Dutch oven and cover with water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and return them to the Dutch oven. Squeeze the roasted garlic out of its cloves and add it to the potatoes.
4. Mash the potatoes with a potato masher or use a hand mixer for smoother consistency. Gradually add the butter, milk, and heavy cream while mashing until the potatoes are creamy and smooth.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

These roasted garlic mashed potatoes are a delicious, creamy side dish that brings a touch of elegance to any meal. The roasted garlic adds a subtle sweetness and complexity, while the Dutch oven ensures the potatoes stay hot and perfectly creamy. Whether paired with a Thanksgiving turkey, a weeknight roast, or a steak dinner, these mashed potatoes are sure to be a favorite at the table. They are comforting and flavorful, making them the perfect choice for any occasion.

Cast Iron Dutch Oven Breakfast Potatoes

These crispy and seasoned breakfast potatoes, cooked in a cast iron Dutch oven, are the perfect start to any morning. The potatoes are crispy on the outside, soft on the inside, and bursting with savory flavors. With a combination of bell peppers, onions, and herbs, this dish is full of color and deliciousness, making it an excellent addition to any breakfast spread.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced potatoes and season with garlic powder, smoked paprika, oregano, salt, and pepper.
2. Cook the potatoes, stirring occasionally, for 15-20 minutes until they begin to brown and crisp on the outside.
3. Add the diced bell peppers and onions, and continue to cook for an additional 5-7 minutes, until the vegetables are tender and the potatoes are golden and crispy.
4. Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve immediately.

These breakfast potatoes are a crowd-pleaser, perfect for serving with eggs, bacon, or sausage. The cast iron Dutch oven gives the potatoes a crispy texture while keeping them tender inside. The sweet bell peppers and savory onions add layers of flavor, making these potatoes a flavorful, colorful addition to your breakfast table. Whether it’s a weekend brunch or a weekday breakfast, this recipe is simple, hearty, and delicious.

Cast Iron Dutch Oven Potato and Spinach Frittata

A healthy and satisfying meal, this potato and spinach frittata made in a cast iron Dutch oven is perfect for any time of day. Tender potatoes, sautéed spinach, and fluffy eggs come together in a one-pan dish that’s easy to prepare and bursting with flavor. The Dutch oven ensures the frittata is evenly cooked with a slightly crispy edge, making it a deliciously balanced meal.

Ingredients:

• 4 small potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 8 large eggs
• 1/2 cup milk
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a cast iron Dutch oven over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften and brown.
3. Add the chopped onion and garlic to the potatoes and cook for an additional 3-4 minutes, until the onion becomes translucent.
4. Add the spinach to the pan and cook until wilted, about 2-3 minutes.
5. In a separate bowl, whisk together the eggs, milk, shredded mozzarella, salt, and pepper. Pour the egg mixture over the potatoes and spinach in the Dutch oven, making sure it’s evenly distributed.
6. Cook the frittata on the stovetop over medium heat for 5-7 minutes, until the edges start to set. Then transfer the Dutch oven to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
7. Garnish with fresh basil before serving.

This potato and spinach frittata is a well-rounded dish, offering protein, vegetables, and a savory richness that satisfies. The cast iron Dutch oven makes it easy to transition from stovetop to oven, ensuring the frittata cooks evenly and has that perfect crispy edge. It’s a perfect choice for breakfast, brunch, or even a light dinner. The mozzarella adds creaminess, while the spinach adds freshness, making this frittata both nutritious and flavorful.

Cast Iron Dutch Oven Potato and Corn Chowder

This rich and creamy potato and corn chowder is a cozy, comforting dish ideal for cooler weather. The combination of potatoes, sweet corn, and creamy broth makes for a satisfying and hearty soup. The Dutch oven ensures the flavors meld beautifully, creating a velvety smooth texture with tender chunks of potato and corn.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups frozen corn kernels
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups whole milk
• 1/2 cup heavy cream
• 3 tablespoons butter
• 1 tablespoon flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Sprinkle the flour over the onions and garlic, stirring to form a roux. Cook for 1-2 minutes until the mixture thickens slightly.
3. Gradually add the broth, stirring constantly, and then bring the mixture to a simmer. Add the diced potatoes and dried thyme. Simmer for 15-20 minutes, or until the potatoes are tender.
4. Add the corn kernels, milk, and heavy cream. Stir to combine and bring to a gentle simmer for an additional 5-7 minutes.
5. Season with salt and pepper to taste. Use a potato masher to mash some of the potatoes in the soup for a thicker consistency, or leave it as is for a chunkier chowder.
6. Garnish with fresh chives before serving.

This potato and corn chowder is a perfect dish for warming up on a cold day. The Dutch oven ensures the soup is cooked evenly and allows the flavors to meld together, creating a comforting and rich chowder. The potatoes add a creamy base, while the corn provides sweetness and texture. Whether served as a starter or a main dish with some crusty bread, this chowder is sure to satisfy and comfort all who enjoy it.

Cast Iron Dutch Oven Sweet Potato and Black Bean Chili

This hearty and flavorful sweet potato and black bean chili is a wholesome and filling dish made in a cast iron Dutch oven. The combination of tender sweet potatoes, black beans, tomatoes, and spices creates a deliciously balanced vegetarian chili. Perfect for a cozy dinner, the Dutch oven ensures even cooking, allowing the flavors to meld together beautifully.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cans black beans, drained and rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 can tomato paste (6 oz)
• 1 cup vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat a tablespoon of olive oil in a large Dutch oven over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the diced sweet potatoes to the pot, and cook for 5-7 minutes until they begin to soften slightly.
3. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for another 1-2 minutes, allowing the spices to become fragrant.
4. Add the diced tomatoes, tomato paste, vegetable broth, and black beans. Stir to combine and bring to a simmer.
5. Cover the Dutch oven with the lid and let the chili cook for 30-40 minutes, or until the sweet potatoes are tender and the flavors have melded together. Stir occasionally, and add more broth if needed to reach your desired consistency.
6. Taste and adjust seasoning if necessary. Garnish with fresh cilantro and serve hot.

This sweet potato and black bean chili is a vibrant, nutritious dish with a perfect balance of flavors. The sweet potatoes add a subtle sweetness that pairs wonderfully with the smoky spices, while the black beans provide protein and texture. The Dutch oven ensures that everything cooks evenly, creating a comforting and hearty chili. This dish is great on its own or served with cornbread for an extra layer of flavor.

Cast Iron Dutch Oven Potato, Carrot, and Parsnip Stew

This earthy and comforting vegetable stew is made with a medley of root vegetables—potatoes, carrots, and parsnips—slow-cooked in a rich broth. The Dutch oven ensures the vegetables cook evenly, melding the flavors together into a warm, satisfying stew. Perfect for a chilly evening, this stew is hearty, healthy, and full of depth.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 large carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the diced potatoes, carrots, and parsnips to the pot. Cook for 5-7 minutes, stirring occasionally to lightly brown the vegetables.
3. Stir in the thyme, rosemary, salt, and pepper, cooking for another minute to allow the herbs to become fragrant.
4. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cover the Dutch oven and cook for 30-40 minutes, or until the vegetables are tender and the stew has thickened.
5. Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve hot.

This potato, carrot, and parsnip stew is a warming and wholesome dish that’s perfect for cooler months. The root vegetables provide a natural sweetness and earthiness, while the thyme and rosemary add savory depth to the broth. The Dutch oven ensures that everything cooks evenly, resulting in a comforting, hearty stew. Whether served as a main or a side dish, it’s a delicious and nourishing choice for any occasion.

Cast Iron Dutch Oven Garlic Parmesan Potatoes

These garlic Parmesan potatoes are a savory, indulgent side dish that is cooked to perfection in a cast iron Dutch oven. The garlic and Parmesan infuse the potatoes with rich, bold flavor, while the cast iron ensures they develop a crispy, golden crust. It’s an easy yet impressive side that pairs well with just about any main dish.

Ingredients:

• 3 pounds baby potatoes, halved
• 4 cloves garlic, minced
• 1/4 cup unsalted butter, melted
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the halved baby potatoes, minced garlic, melted butter, Parmesan cheese, oregano, salt, and pepper. Toss well to coat the potatoes evenly.
3. Transfer the potatoes to a preheated cast iron Dutch oven, spreading them out in an even layer.
4. Cover the Dutch oven with its lid and bake for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
5. Remove the lid and bake for an additional 10-15 minutes to allow the potatoes to crisp up and develop a golden crust.
6. Garnish with fresh parsley before serving.

These garlic Parmesan potatoes are a fantastic side dish that’s both flavorful and easy to make. The cast iron Dutch oven ensures that the potatoes cook evenly, getting crispy on the outside while remaining tender inside. The garlic and Parmesan add a deliciously savory kick that pairs wonderfully with meats or can be enjoyed on their own. This dish is perfect for any occasion, offering a crowd-pleasing combination of crispy, cheesy, and garlicky goodness.

Note: More recipes are coming soon!