Cedar Plank Potato Wedges Recipes

CEDAR PLANK POTATO WEDGES

Steps:

• Cut the potatoes into wedges 1/2"-1/3" thick, thinner for crispier wedges.
• In a bowl, toss the potatoes and onion with garlic, salt, rosemary, and thyme.
• To prepare the plank, massage the garlic salt into BOTH sides of the wood, and crush the rosemary into the plank.
• Lay the wedges in an even layer (no overlapping) on the plank, and place on the barbeque grill.
• Grill at a medium-high temperature for about 15-20 minutes, turning potatoes halfway through.
• Remove the plank from the grill with TONGS (don't touch!) and remove potatoes once cooled down enough to touch.
• Enjoy!

OVEN FRESH SEASONED POTATO WEDGES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

CEDAR PLANKED SPUDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Rub the soaked cedar plank with 1/2 teaspoon of butter.
• Use a paring knife to pierce the sweet potatoes in several spots to a depth of 1/2-inch. Cook the sweet potatoes in a microwave on High until soft, 8 to 10 minutes. Peel the potatoes, and place into a mixing bowl. Add 2 tablespoons butter, 2 tablespoons Parmesan cheese, the yogurt, and roasted garlic. Mash until smooth. Mound the potatoes onto the cedar plank.
• Bake in the preheated oven until a golden brown crust forms on the potatoes, about 30 minutes. Drizzle with 1 tablespoon of melted butter, and season with salt and black pepper to taste. Sprinkle with parsley, onion, paprika, and the remaining 2 tablespoons Parmesan cheese to serve.

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.