Grilled Potato Planks

This is one of our favorite ways to eat potatoes in the summer. I just decided to grill them one day, not realizing that if I had searched for recipes, they would've all had me parboil (partially cook) the potatoes first.

Well, the way I do it is easier and I've never felt the need for parboiling, so I just keep grilling them this way, although I've found a recipe here where you parboil the potatoes in vinegar to impart the "salt and vinegar" flavor which sounds worth doing.



Wash and cut the potatoes in about 1/4" slices lengthwise.

I cut a little of the ends off first as the little ends never made very good planks. They tended to fall into the grate or get charred before the others were done.




Lay them all out evenly (I use a cookie sheet) and brush each with a little olive oil.


Season with Pantry Basic Spice Rub.

Or "All Purpose." Whatever.

Alternately, you can season with salt, pepper, garlic powder, onion powder, and paprika.




This is my favorite part: hand the cookie sheet to the person in charge of grilling. In this case my husband.

I just love grilling.

Yes, it's August. Yes, he's wearing a sweatshirt. Yes, the sky is grey and it is sprinkling off and on.

Welcome to summertime in Oregon. Last week it was 105 degrees.

Turn the heat to low until the potatoes are all on the grill, then turn the heat up and grill about 3 minutes, turn and grill 3 more minutes before removing to the warming level.

As much as I try to slice them evenly, they aren't all the same, so some will need to move to the warming rack before others. Just test them for softness in the middles to determine doneness.
They can keep warm on the rack while any other food finishes cooking (the four items on the right are onions, in case you're wondering...).

Or something like that. This is what my husband told me he did.

I really do like this grilling thing.





There you have it. Is this even a recipe or is it a technique? In any case there's no need for an "official" recipe at the end here.

But believe me, if you give these a try, you will definitely be making these often.

They are crisp on the outside, smooth on the inside and seasoned just right.

And hopefully cooked by someone else. That makes them extra good!

-Jami