Christy Rost
celebrating home and family

Campfire Skillet Potato Wedges

| Christy Rost
Source: At Home with Christy Rost, Season 2, Episode 202
  • 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

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