Grilled Potato Planks
"A nice, easy preparation for a side dish that you will want to put in to your repetoire for summer and beyond. This recipe can be cooked on a BBQ grill, stovetop grill or even in a sandwich/panini maker. Adjust herbs and spices to fit your taste or menu. I'm thinking Cajun would be darned good. Experiment with different types of potatoes, too."
photo by Galley Wench
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 4 large potatoes (your choice, but russet or Idaho are great)
- 1⁄2 cup olive oil (1/4 or less for for a lower fat version)
- 2 teaspoons sea salt
- 1 teaspoon pepper
- 2 tablespoons fresh rosemary
- 2 garlic cloves, minced
- 1⁄4 teaspoon cayenne pepper (optional)
- 1⁄2 teaspoon paprika (optional)
directions
- Wash the potatoes and standing them on their side, cut 1/4 inch "planks". In a large bowl, toss potatoes with other ingredients until all are coated evenly. Grill should be nice and hot (approx. 550 degrees farenheit). Spray grill with PAM or coat with oil (unless it is non-stick). Lay potato planks onto the grill for 15 to 20 minutes, turning every five minutes, until done. "Done" means a nice dark golden brown with grill marks evident. (A good panini maker may cook the potatoes a bit sooner.) DIG IN!
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Reviews
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Fantastic! I used less than 1/4 cup of vegetable oil, and subbed dried oregano and choped chives for the rosemary and garlic. Cooked on the grill and they were so so good. The whole family enjoyed them. Thanks for posting! We will definitely make these again. -
I made this on a stove grill and I used garlic powder,coz it's too cold to open the kitchen window. We used to make this in the summer too for BBQ,but without the spices,didn't think that I could make them home as well.Thanks for sharing.
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Loved the fact I could make in my panini maker! Made my planks with sweet potatoes. The only comment is if using a panini maker besure your planks are of equal thickness! -
Easy & a nice change of pace I implement my indoor grill and it took around 15 minutes. The spice mix is perfect. Thank you for sharing the recipe!
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I like these but the directions are to bunched up! Spread them out a little by giving each step a new line. I will not star rate these now so as not to bring down you overall rating on this recipe.
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Tweaks
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Fantastic! I used less than 1/4 cup of vegetable oil, and subbed dried oregano and choped chives for the rosemary and garlic. Cooked on the grill and they were so so good. The whole family enjoyed them. Thanks for posting! We will definitely make these again.
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
