Recipe by Tony Matheson

Campfire Comfort Recipe – Garlic & Bacon Fries

As a flamboyant TV chef once stated, “We’re takin’ you on a road rockin’ trip to Flavourtown, where the gravitational force of bacon warps the laws of space and time!”

Yep, Mr. Fieri has a way with words, and he’s always understood the need for liberal deployment of bacon and cheese when dealing with anything fried, or indeed trying to find one’s way to Flavourtown.

This firecracker of a formula for campfire ‘loaded’ fries is everything, all at once.

Shared by discerning reader and connoisseur of all things culinary Mr. Tony Matheson, we give you the last potato wedge recipe you’ll ever need.

Whip up a batch of these golden, garlicky delights around your next campfire and top with cheese, sour cream, chives and crispy bacon. Guaranteed to go off like a frog in a sock.


One kilogram Kipfler potatoes

Two tablespoons olive oil

Five cloves of garlic, minced

One teaspoon dried red chilli flakes

Salt and pepper to taste

One cup of shredded cheddar or mozzarella cheese

Two tablespoons of sour cream

Two tablespoons finely chopped chives

Two bacon rashers fried and diced


Wash your potatoes and cut into long wedges about 2cm thick

Whisk together your olive oil, minced garlic, chilli flakes, salt and pepper

Add r potato wedges to the bottom of a foil lined camp oven and douse with olive oil mix.

Wrap the foil lining around your wedges, close camp oven lid and bake for 30-40 minutes

Open up your foil packet, sprinkle with cheese before resealing and cooking for another couple of minutes until cheese is melted and wedges crispy

Serve fresh out of the camp oven, garnish with chopped bacon, sour cream and chives

“Peace, love and bacon grease!”


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