This fun alternative to home fries combines grilled red potatoes, red onions and corn. The smoky vegetables are cut into large pieces when done and seasoned with garlic and herbs. This dish is particularly delicious with steak, sausages or egg dishes. Try them also with grilled poultry or fish. This is a bit of work, but well worth it. You might want to double the recipe to have leftovers for breakfast!
1 pound medium-size red potatoes of uniform size, unpeeled
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 leaves or 2 teaspoons dried
Sea salt or smoked sea salt or smoked paprika sea salt
Freshly ground black pepper
Prepare the grill.
Bring the potatoes to a boil in a medium or large pot of water and cook 5 to 7 minutes, or until barely tender. Drain. When the potatoes are cool enough to handle, cut into 1/3-1/2 inch-thick slices and brush with oil to coat on both sides. Set aside on a large plate.
Brush all the onion slices and the ears of corn with the oil. Grill the potatoes, onions and corn until browned, starting with the onion slices, since they take the longest to cook. Grill the onions for 5 to 7 minutes per side, or until just slightly resistant when pierced with the tip of a knife. Grill the potatoes for 3 to 5 minutes per side, or until soft when pierced with the tip of a knife. Grill the corn for 3 to 5 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 sea salt and pepper to taste and toss everything together.
Add some arugula, spinach, or Swiss chard cut into pieces, to the bowl and toss with all the grilled vegetables.
Recipe and Photograph Copyright Deirdre Davis 2016
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