Plated + Served: Grilled Potato Planks
Want to make a potato side dish that'll be faster than baked, healthier than fried… and a heckovalot easier to pull together than a potato salad?
Grilled Potato Planks.
Hey, you’re already grilling the rest of the meal, so why not throw on these babies and liven up dinner?
I like them with just a drizzle of good olive oil and a blast of coarse sea salt, but the kids load them with grated cheese. Heck, now that I’m thinking about it, give them a schmear of sour cream or chopped herbs just before serving.
Oh, and IF you have any leftover, heat ‘em in the microwave the next morning and top with a poached egg.
And you thought it was just a potato….
Grilled Potato Planks
prep: 10 minutes
cook: 10 minutes
1 ½ lb. potatoes (russets are best because they’re big and easy to slice)
3 Tablespoons olive oil, divided
salt and pepper to taste
let’s get to it…
Heat the grill to medium-high. If you are using charcoal, the grill is ready when the coals are covered with gray ash and you can hold your hand 6-inches over the grill for a few seconds.
Scrub the potatoes. Slice them into ½-inch planks and place them in a Ziploc® Gallon bag.
Add 2 Tablespoons of oil and salt and pepper to taste. Seal the bag and turn gently to coat the potatoes.
Grill the planks, covered, for 8 to 10 minutes, turning once, or until almost tender.
Drizzle with the remaining oil and serve immediately.
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