Campfire Recipe: Roasted Red, White, and Blue Potatoes with Smoked Sausage and Corn on the Cob

What do you for a couple that has different tastes? One is a strictly meat and potatoes type of person. The other loves vegetables and a little meat. Well, the answer is simple. This dish provides favorite food for both appetites. Beyond that, this dish is also wonderful to prepare for those unexpected camping guests.

But if you are like me you like a little flexibility in your dishes. First, if you cannot find fingerling potatoes, do not throw the recipe out. You can use new potatoes or full size spuds that have been cut into small pieces. Finally, to take the dish up a notch, top the dish with cooked and crumbled bacon after it has cooked.

One note about this recipe still remains. Today, we can pretty much get fresh vegetables year round. This dish tastes the best when the produce is in season.

Campfire Recipe:  Roasted Red, White, and Blue Potatoes with Smoked Sausage and Corn on the Cob


Spray or liquid oil

1 ½ pounds of red, white, and blue fingerling potatoes

1/3 cup of chopped onion

 2 packages of smoked sausage or any type of precooked sausage

5 ears of fresh corn

3 Tablespoons of olive oil

1 teaspoon of smoked paprika

1 teaspoon fresh garlic, minced

Salt and black pepper to taste


1.Build fire to prepare the coals.

2.Lightly grease a 12 inch Dutch oven with liquid or spray oil.

3.Wash potatoes and place in prepared Dutch oven.

4.Add chopped onion to Dutch oven.

5.Cut smoked sausage into pieces and place in Dutch oven.

6.Add olive oil, smoked paprika, and minced fresh garlic to Dutch oven.

7.Sprinkle the ingredients in the Dutch oven with salt and pepper to taste.

8.Put lid on the Dutch oven and move to a heat resistant surface.

9.On this surface, create a circle of 12 prepared coals.

10.Place 12 inch Dutch oven on top of these coals. Cover the lid with 30 prepared coals.

11.Cook for 20 minutes.

12.While the dish is cooking, husk and wash the corn. Cut the corn into serving size pieces.

13.After 20 minutes, carefully remove the lid and add the corn.

14.Cook for another 20 minutes.

15.Once the time period has passed, knock off the coals and remove the Dutch oven from the heat.