Hobbit Pot

Hobbit Pot

Wes Fryer
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Course Main Course
Cuisine American


  • Lodge Enameled Cast Iron Dutch Oven


  • 4 large potatoes peeled and quartered yellow or russet, about 2 pounds
  • 3 tablespoons olive oil extra virgin separated
  • 3-4 cloves garlic coarsely chopped
  • 2 medium onions sliced
  • pinch red pepper flakes optional
  • 2 turkey sausages (cut into bite size pieces)
  • 4 slices thick bacon
  • 1 red pepper trimmed and sliced
  • 1 yellow pepper trimmed and sliced
  • 4-5 green onions sliced
  • 1-1½ teaspoons paprika
  • salt and pepper to taste
  • 3-4 tablespoons Italian flat-leaf parsley fresh and finely chopped (optional)
  • 0.5 cup beef broth


  • Preheat oven to 425° F
  • Place oven grate on the lower center rack, that is the second from the bottom.
  • Add the potato wedges to a large pot of cold salted water.
  • Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
  • Add 2 tablespoons of olive oil to your Lodge Enameled Cast Iron Dutch Oven, over medium-high heat.
  • Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
  • Add the 2 sliced onions and 4 slices of bacon, cook for about 5-7 minutes.
  • Remove bacon and chop into small pieces, add again to the dutch oven.
  • Add salt and pepper to taste. and a dash of red pepper flakes.
  • Add the turkey sausages to the pan and combine with the onions. Saute for about 10 minutes.
  • Check the potatoes for doneness.
  • If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
  • Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.
  • Add the sliced red and yellow peppers and the green onions to the dutch oven. Saute for about 5 minutes or until they just begin to soften
  • Transfer the potato mixture into the dutech oven
  • Toss gently together, adding about 1/2 cup of beef broth.
  • If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
  • Cover with lid and bake for about 20 minutes.
  • Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
  • Garnish with fresh chopped parsley and serve.


Originally inspired by the recipe, “Italian Sausage, Potatoes, Peppers and Onions” by Maria Vannelli. This is a remix of that recipe.
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