Campfire Potatoes

Recipe Notes Serves 12 to 15 as a side dish.


8 slices thick-cut smoked bacon, cut into 1-inch pieces

12 large red potatoes, scrubbed and cubed with skin on

2 large red onions, coarsely chopped

10 to 12 garlic cloves, crushed

Several large sprigs rosemary

1 or 2 tablespoons of olive or vegetable oil


Bring a large skillet (I like a 16-inch cast iron skillet for this) to a medium to medium-high heat with the oil and throw in your bacon, stirring constantly to keep it from burning. When enough fat has been rendered, add the remaining ingredients. Stir every few minutes to keep ingre­dients from sticking to the pan. When the potatoes are brown, crispy, and fork tender, serve them up!