This is a recipe I came up with years ago while I was cooking on a ranch in the Palo Duro Canyon. We had stayed in two days longer than scheduled and I was running low on groceries. I had plenty of potatoes, but had run out of oil to fry with and didn’t have enough time to bake them. I scavenged around and found some Sprite and it hit me! This Sprite sweetens the potatoes while baking and the bacon, onion and jalapeño make for great partners.
||1 hours, 5 minutes|
- 5 Russet potatoes
- 8 slices thick-cut bacon (cut into 1-inch pieces)
- 2 jalapenos (diced)
- 1 large yellow onion (sliced)
- 2 tablespoons minced garlic
- seasoned salt and pepper
- 3 - 4 cups lemon-lime soda (7-up, Sprite, etc.)
||Preheat the oven to 400 degrees F. Lightly grease a 11 x 13 casserole dish. |
||Cut the potatoes into 1/4 inch slices and place in cold water. Set aside. |
||In a large skillet, fry the bacon over medium heat until begins to brown. Add in the jalapeños, onion and garlic. Reduce the heat to medium-low and continue cooking until the bacon is three-quarters done and the vegetables soften. Remove from the heat. |
||Drain the water from the potatoes. Place a layer of potatoes on the bottom of the dish. Cover with half of the bacon mixture and sprinkle with salt and pepper, to taste. Repeat using the remaining ingredients. Pour the soda over the mixture until it reaches about half-way up the dish. |
||Cover the dish with tinfoil and bake for 20 minutes. Remove the foil and stir. Replace the foil and continue baking for an additional 20 minutes more, or until the potatoes are tender. Season again, if desired. Serve hot. |
Cover the dish will help keep the liquid from boiling out, but if needed you can add more liquid while baking if the potatoes do not have enough moisture to soften.
Check out the how-to Dutch oven video…