Campfire Skillet Potato Wedges| Christy Rost
- 2 to 3 Yukon gold potatoes, rinsed and cut into wedges
- 2 tablespoons olive oil or bacon fat
- ½ cup sweet onion, peeled and chopped
- Sea salt and freshly ground black pepper
Preheat a large cast iron skillet or live-fire-proof skillet over a wood fire. Add bacon fat or oil to the pan, stir in onions, and cook 1 until they begin to soften. Add potatoes and saute, stirring often until the potatoes are browned and knife-tender, repositioning the pan as needed while the potatoes cook. Season with salt and pepper, toss to mix, and serve.
Yield: 2 to 4 servings