Grilled Potato Planks Recipes

SPICY GRILLED POTATO PLANKS

Steps:

• Place potatoes in enough water to cover (salted if desired) in 3-quart saucepan. Cover and heat to boiling. Boil about 15 minutes or until almost tender; drain. Cool slightly.
• Heat coals or gas grill for direct heat.
• Heat remaining ingredients to boiling; remove from heat. Cut each potato lengthwise into 4 or 5 slices. Brush potatoes generously with butter mixture.
• Cover and grill potatoes 4 inches from medium heat about 20 minutes, turning and brushing 2 or 3 times with butter mixture, until golden brown and tender.

EASY GRILLED POTATO PLANKS RECIPE

Steps:

• Wash and cut the potatoes in about 1/4" slices lengthwise. Try to make the slices all the same width for even cooking.*
• 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 any cooked planks to the warming level.
• Continue cooking until all potato planks are cooked through.

CRISPY GARLIC POTATO PLANKS

Steps:

• Preheat the oven to 375 degrees F. Place two roasting sheet trays in the oven to heat up (hot trays help keep the potatoes from sticking).
• Wash and lightly scrub the potatoes to remove any dirt or tough skin. Using a sharp knife or a mandolin, slice the potatoes lengthwise into 1/4-inch planks. Place in a large bowl or pot of water and rinse to remove excess starch. Drain well and pat dry.
• In a large bowl, combine the olive oil, minced garlic and some salt and pepper. Add the potato planks and toss to coat everything evenly. Remove the hot trays from the oven and set out the planks on the trays in a single even layer. Lightly sprinkle the paprika on the potatoes then place the trays back in the oven and roast until golden and crispy, 20 to 25 minutes, flipping halfway. When done, use a fish spatula to remove from the trays. Season with salt and serve with ketchup.

GRILLED POTATO PACKETS

Steps:

• In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet., Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill., Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.

GRILLED POTATO WEDGES

Steps:

• Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl.
• Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.
• Place potatoes skin-side down on the grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.

GRILLED POTATO PLANKS

Steps:

• 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!

GRILLED POTATOES

Steps:

• Heat grill to medium heat and oil the grates with cooking spray.
• Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side.
• Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.