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Grilled Summer Home Fries

Contributed by: Chris WebAdmin. of


  • 1 pound medium-size red potatoes of uniform size, unpeeled
  • Olive oil
  • 2 medium-size red onions, cut into 1/3-inch-thick slices
  • 4 ears sweet corn, husks and silks removed
  • 2 large garlic cloves, minced
  • 2 tablespoons chopped fresh mint or thyme or 2 teaspoons dried
  • Salt
  • Freshly ground black pepper


Prepare the grill by lighting the coals.

Bring the potatoes to a boil in a medium or large pot of water and cook five to seven minutes, or until barely tender. Drain. When the potatoes are cool enough to handle, cut into 1/3-inch-thick slices and brush with oil to coat. Set aside on a large plate.

When the coals are ready (there should be no flames, just glowing red coals with a layer of gray ash around them), brush all the onion slices and the ears of corn with the oil. Grill the potatoes, onions and corn, 6 to 8 inches from the coals, until browned, starting with the onion slices, since they take the longest to cook. Grill the onions for five to seven minutes per side, or until just slightly resistant when pierced with the tip of a knife. Grill the potatoes for five minutes per side, or until soft when pierced with the tip of a knife. Grill the corn for three to five minutes, turning often.

As the onions and potatoes finish cooking, transfer them to a cutting board and cut into large pieces. Place in a large bowl. Cut the corn from the cob and add to the bowl. Add the garlic and herb of choice and a few tablespoons oil to coat the vegetables. Sprinkle with salt and pepper to taste and toss everything together. Serve immediately.

Serving Size: Serves 6

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