Camping Oven Bake

dinner Mar 09, 2018

Andy's mom Judy created a family tradition for cooking on their many camping adventures - savory meat and potatoes slow-baked over the fire in foil wraps!  Her boys always looked forward to unwrapping them after a long day of outdoor activities...and now my children get to enjoy them their grandparents take them to the mountains :) 

My son Liam asked me to make them, so I turned the base recipe into one I could bake in the oven.

It's so simple, yet soooo delicious!

In this recipe there's for a lot of wiggle room with the ingredient amounts, so you can play and be creative based on what your family likes.

You can also substitute cooked chicken breast or chicken sausage for the andouille.

Here's my bake-from-home version that's just as simple:


  • 2-3 pounds baby potatoes, skin on
  • 16-20 ounces nitrate-free andouille sausage, sliced
  • 3-4 cups baby carrots
  • 1 large onion, sliced
  • 4 tablespoons organic unfiltered olive oil
  • 1.5 - 2 tablespoons dill
  • Himalayan salt and pepper to taste


Add everything to a large baking dish and bake in 425 degree oven for 50-60 minutes or until potatoes are done.


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