Grilled Potato Planks Food

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 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.

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!

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.

GRILLED POTATO STEAKS(WITH BACON, SOUR CREAM AND CHIVES)

Steps:

• Build a medium hot fire.
• When you can hold your hand about 5 inches above the grill where the fire is hottest for about 4-5 seconds, the fire is ready.
• If using a gas grill, use the same technique to determine when you have preheated the grill to the correct temperature.
• Cut a thin slice off each long side of each potato, so you can lay it flat.
• Now cut each potato in half, lengthwise, to make two "planks" each about 1 1/2" thick.
• [No need to peel the potatoes, unless you want to; they'll cook fine unpeeled.]
• In a large pot or pan, bring salted water to a boil, add potatoes, and simmer them for about 8-9 minutes, or until the pieces are just done, but still quite firm.
• If a toothpick is inserted into one, it should go in easily, but meet with a fair amount of resistance.
• Gently transfer the potatoes to a colander to drain.
• While the potatoes are cooking, cook the bacon in a small skillet over medium heat until crisp (about 6-8 minutes).
• Transfer the cooked bacon to paper towels or newspaper or a brown paper bag to drain.
• Rub the cut potato "planks" (pieces) generously with the olive oil.
• Sprinkle them generously on all sides with the salt and pepper.
• Place the pieces on the hot grill and cook until they have become really crispy and brown - about 4 to 5 minutes per side.
• Serve topped with sour cream, and sprinkled with the bacon and cut chives.
• (Add butter if desired.) Variations: Add toppings such as grated or shredded cheese, chopped chiles, avocado chunks, tomatoes - or anything else that seems interesting to you.
• You might offer a choice of toppings and let guests build their own!