Part of cooking at a campout is making something out of the ordinary without adding a lot of preparation and hassle. This recipe couldn’t be better for that. If you start with fresh baby red and yellow potatoes, you only need to wash them and you won’t need to peel them.
3 lbs new potatoes
2 tbsp olive oil
1 package french onion soup mix
Prepare 30 charcoal briquettes.
Place washed potatoes in the dutch oven. Drizzle olive oil over the potatoes. Sprinkle soup mix over the top of the potatoes.
Let potatoes cook for 30 minutes. Carefully lift the lid and stir with a wooden or metal spoon. The potatoes should be fork tender, if they are too firm, replace the lid and allow to cook for another 10-20 minutes.