Cane fishing poles. Cold grape soda. The beckoning aroma of bacon, onions and potatoes cooking beneath a canopy of loblolly pines, sassafras and water oak.
The setting played itself out annually between 1977 and about 1982 at Tyler State Park in northeast Texas, about 10 minutes off Interstate 20. Every spring. Just Dad and me.
There was never a lot of conversation – Dad’s not much of a talker – but he acted differently during those trips. Relaxed. Nurturing. Fun. From letting me drink store brand grape soda to my heart’s content, to pulling the small perch from my line and tossing it back in the water, his attention was solely on making memories with me. And did he ever.
I locked those scenes safely away many years ago, not knowing when I might recall them. But those recollections tend to rear themselves without conscious effort from their owners, and my precious vignettes are no different.
Alexandra and I, about a week ago, were in the mood for the quintessential American meal: steak and potatoes. We picked out the steaks, but we already had half a bag of potatoes in the Jimmy Rockford. So, fried potatoes it would be.
Before firing up the grill, which sits just to the left of a table outside my RV, I pulled out the Coleman stove and tossed a spoonful of bacon fat into my cast iron skillet. The onions went in first. Then the sliced potatoes. Salt. Pepper. Voila.
When one cooks just beyond the door of an RV, there’s a lot of back-and-forth. It was during my fourth or fifth forth that it hit me. That smell of some of my happiest days as a child. The aroma of Dad frying potatoes and onions on a Coleman stove (his was fueled by butane) fused with the sharpness of pine and the dankness of oak.
A fine perfume indeed.
I pray that my daughter finds the same value in my fried potatoes as I did with my dad’s.
I hope you have similar memories of this simple side. If not, please make some. Potatoes, onions and Dad – or Mom – combine for something that far outlives the moment.
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Campfire Fried Potatoes
Campfire Fried Potatoes — Simple. Memorable. Delicious.
- 2 lbs — Potatoes, peeled (if desired) and sliced thickly
- 1 – Small onion, diced
- 2 – Garlic cloves, minced
- 6 – Bacon slices, cut into fourths
- 1 TB – Vegetable oil or bacon fat
- 1 TB – Coarsely ground black pepper
- 2 tsp – Salt.
- Over medium heat, slowly fry bacon so that fat is rendered, about 10 minutes.
- Add onions and potatoes and toss in pan, making sure everything is coated; cook for 10 minutes, covered.
- After 10 minutes, turn everything with a spatula; season with salt and pepper; add garlic, cover and continue cooking for about 15 minutes, stirring/turning at least once.
- Turn off heat and allow to sit, covered, for about 5 minutes.
- Season additionally as desired.