Campfire Skillet Potato Wedges

• 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