Grilled potato “planks” 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, this is easier so I just keep grilling them this way, although I did find a recipe here where you parboil the potatoes in vinegar to impart the “salt and vinegar” flavor which sounds like it might be worth the effort.
I find it easiest – and tastiest – to season the potatoes with my Pantry Basic Spice Rub after brushing with olive oil. However, you can season with salt, pepper, garlic powder, onion powder, cayenne or whatever else catches your fancy.
This is my favorite part of any grilled recipe: hand the cookie sheet to the person in charge of grilling. In this case Brian. I just love grilling.
And 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.
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 with a fork for tenderness in the centers to determine doneness. They can keep warm on the rack while any other food finishes cooking (like the onions on the right). Or something like that. This is what Brian told me he did.
I really do like this grilling thing.
There you have it. 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.PRINT
Grilled Potato Planks
- 1-2 potatoes per person (for four, I usually slice 6), red, yellow, brown, or any variety
- olive oil
- all purpose spice rub or seasonings of choice: salt, pepper, paprika, garlic & onion powders, cayenne, etc.
- Wash and cut the potatoes in about 1/4″ slices lengthwise. Try to make the slices all the same for even cooking and cut a little of the ends off first as the little ends never made very good planks. They tend to fall into the grate or get charred before the others are done.
- Lay the planks in one layer on a cookie sheet and brush one side with a little olive oil. Sprinkle with seasonings, turn and repeat on the other side with the oil and spices.
- Heat your grill on high.
- Turn the heat to low while adding the potatoes to the grill in a single layer, then turn the heat up, close the lid and grill about 3-5 minutes (or until the potatoes have grill marks). Turn and grill 3-5 more minutes before checking each potato and removing cooked planks to the warming level. Continue cooking until all planks are cooked through.