Grilled Potato Planks: A Simple Summer Delight

The first time I tasted potatoes grilled to perfection, it was at a family barbecue up in the Catskills. My Uncle Joe, always the grill master, had tossed thick-cut potato planks with herbs from his garden and then charred them over the coals. The smoky flavor, the crispy edges, and the fluffy interior – it was a revelation! From that day on, grilled potatoes became a summer staple, a simple yet satisfying side that brought back memories of laughter, sunshine, and the unmistakable aroma of a backyard feast.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Servings: 4-6
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

• 4 large potatoes (your choice, but russet or Idaho are great)
• 1/2 cup olive oil (1/4 cup or less for a lower fat version)
• 2 teaspoons sea salt
• 1 teaspoon pepper
• 2 tablespoons fresh rosemary, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon paprika (optional)

Equipment Needed

• Large bowl
• Sharp knife or mandoline
• Grill (BBQ, stovetop grill, or panini maker)
• PAM or cooking oil spray

Instructions

1. Thoroughly wash the potatoes.
2. Standing each potato on its side, carefully cut into 1/4 inch thick “planks”. Consistency in thickness ensures even cooking. A mandoline slicer can be helpful for this.
3. In a large bowl, toss the potato planks with the olive oil, sea salt, pepper, chopped fresh rosemary, minced garlic, cayenne pepper (if using), and paprika (if using). Ensure all the planks are evenly coated with the mixture.
4. Preheat your grill to a nice and hot temperature, approximately 550 degrees Fahrenheit. A consistent high heat is key to achieving those desirable grill marks.
5. Spray the grill grates with PAM or coat with oil to prevent sticking, unless your grill is already non-stick.
6. Carefully lay the potato planks onto the hot grill.
7. Grill for 15 to 20 minutes, turning the planks every five minutes. Monitor the color and adjust the cooking time as needed based on the heat of your grill.
8. The potatoes are done when they have a nice dark golden brown color with evident grill marks. They should also be tender when pierced with a fork.
9. (Optional) If using a panini maker, cook according to the manufacturer’s instructions, checking for doneness. Cooking time may be shorter.
10. DIG IN! Serve immediately.

Expert Tips & Tricks

• Potato Variety: While Russet and Idaho potatoes are great for grilling because of their starch content and ability to hold their shape, don’t be afraid to experiment with other types! Red potatoes offer a slightly sweeter taste, and Yukon Gold potatoes have a wonderfully creamy texture.
• Even Slicing: Consistent plank thickness is crucial for even cooking. If you don’t have a mandoline, take your time and focus on making each slice as uniform as possible.
• Herbs & Spices: Feel free to customize the seasoning to your liking. Smoked paprika adds a wonderful smoky flavor, while dried thyme or oregano can also be used. For a spicier kick, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
• Pre-Cooking (Optional): If you prefer a softer interior, you can parboil the potato planks for a few minutes before grilling. Simply boil them in salted water for 3-4 minutes, then drain and pat them dry before tossing with the seasonings.
• Grill Temperature: Maintaining a consistent grill temperature is key for achieving perfectly grilled potatoes. If your grill has hot spots, be sure to rotate the planks as needed to ensure even cooking.
• Prevent Sticking: Thoroughly oiling the grill grates is essential for preventing the potatoes from sticking. You can also use a grill basket or a piece of aluminum foil with holes poked in it for easier grilling.
• Crispy Edges: For extra crispy edges, don’t overcrowd the grill. Leave enough space between the planks so that they can properly brown.

Serving & Storage Suggestions

Serve the grilled potato planks immediately while they are hot and crispy. They make a fantastic side dish for grilled chicken, steak, burgers, or fish. They also pair well with a variety of dipping sauces, such as ranch dressing, aioli, or a simple yogurt dip.

Leftover grilled potato planks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave them (although they may lose some of their crispness), or bake them in a preheated oven at 350 degrees Fahrenheit until heated through. For the best results, reheat them on a baking sheet in a single layer to help them crisp up again. They can be frozen but the texture will change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	526.2 kcal	N/A
Calories from Fat	246g	N/A
Total Fat	27.4 g	42%
Saturated Fat	3.9 g	19%
Cholesterol	0 mg	0%
Sodium	1185.9 mg	49%
Total Carbohydrate	65.1 g	21%
Dietary Fiber	8.3 g	33%
Sugars	2.9 g	N/A
Protein	7.6 g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Sweet Potato Planks: Substitute the regular potatoes with sweet potatoes for a sweeter and slightly healthier option.
• Different Herbs: Experiment with other herbs like thyme, oregano, or parsley.
• Spice It Up: Add more cayenne pepper, red pepper flakes, or a dash of hot sauce for a spicier kick.
• Lemon Herb: Add the zest and juice of one lemon to the olive oil mixture for a bright and citrusy flavor.
• Garlic Parmesan: After grilling, sprinkle the potato planks with grated Parmesan cheese and minced garlic.
• Vegan Option: Ensure the oil you are using is plant-based, and omit any parmesan cheese.

FAQs (Frequently Asked Questions)

Q: Can I use any type of potato for this recipe?
A: Yes, you can use any type of potato you like. Russet and Idaho potatoes are great for grilling because they hold their shape well, but red potatoes and Yukon Gold potatoes also work well.

Q: How do I prevent the potatoes from sticking to the grill?
A: Make sure the grill is properly oiled before placing the potato planks on it. You can also use a grill basket or a piece of aluminum foil with holes poked in it.

Q: How do I know when the potatoes are done?
A: The potatoes are done when they are tender and have nice grill marks on them. You should be able to easily pierce them with a fork.

Q: Can I prepare the potatoes ahead of time?
A: Yes, you can slice the potatoes and toss them with the seasonings ahead of time. Store them in an airtight container in the refrigerator until you are ready to grill them.

Q: Can I bake these in the oven instead of grilling?
A: Yes, you can bake these in the oven. Preheat the oven to 400 degrees Fahrenheit and bake for 20-25 minutes, or until the potatoes are tender and golden brown.

Final Thoughts

Grilled Potato Planks are more than just a side dish; they’re a celebration of simple ingredients and the joy of outdoor cooking. I encourage you to try this recipe and make it your own by experimenting with different herbs, spices, and potato varieties. Don’t be afraid to get creative and share your creations with friends and family. Serve with your favorite grilled protein or vegetable for a complete and satisfying meal. Enjoy!