Smokin' Taters

Over the years of exchanging recipes with other Dutch oven cooks, I have found most to have a favorite Dutch oven potato dish they like. Most have been good, and a few very good. This one is very different. I have ( as always ) made a small change or two, to it. After cooking, you can save the sauce, add a few things to it and use it again. I.E. Add tomato sauce and cider vinegar to make a B.B.Q. sauce. Add meat balls, and serve over spaghetti. B.B.Q. spaghetti is big in Memphis, But that's off the subject. This potato dish is a good side dish for a backyard B.B.Q.

1 1/2 pounds potatoes
2 large onions
1 cup ketchup
1 teaspoon Worcestershire sauce
1 teaspoon applewood liquid smoke
1/2 cup canola or olive oil ( not Extra Virgin )
1/3 cup brown sugar, packed
Drippings form 1 pound of applewood smoked bacon, reserve bacon and crumble
salt and pepper to taste
parsley, minced for garnish

Peel potatoes and onions and cut in quarters. Place in a 12" Dutch oven, over 10 charcoals. Cover with salted water, just to cover, and add next 6 ingredients. Bring to boil, and simmer for 35 to 40 minutes, or until potatoes are just soft, not mushy. Gently remove potatoes and onions with a slotted spatula to a hot inverted lid on a stand. Sprinkle with salt and pepper, parsley and bacon and serve.