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Grilled Potato Planks
Recipe Summary:
Course: Side Dishes
Products: Grills
Ingredients
Recommended Hamilton Beach® Product:
Grills
Grills
- 4 medium potatoes (about 1&1/2 pounds total), scrubbed
- 6 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 2 cloves garlic, peeled and finely minced
- 1 teaspoon dried marjoram, oregano, or dill
- 1/2 teaspoon hot pepper sauce, or to taste
- 1/2 teaspoon kosher salt, or table salt to taste
- Pepper to taste
Directions
- Cut the potatoes lengthwise into 1/3-inch-thick slices. Place the slices in a medium saucepan with enough lightly salted water to cover. Cover the pan and bring to a boil. Boil for 5 minutes or until nearly tender when pierced with the blade of a thin, sharp knife; drain thoroughly. Place the potatoes in a large, shallow baking dish.
- Make the marinade by combining the remaining ingredients; pour the marinade over the warm potato slices, turning to coat. Cover and let stand for 30 minutes to 1 hour.
- Before grilling, brush both sides of the potatoes with the marinade, being sure to include bits of garlic and herb. Place the potatoes on the grill, grill until lightly browned, for 6 to 8 minutes. Turn and grill until lightly browned and crisp on the second side, 6 to 8 minutes more. If desired, season before serving the additional salt and pepper, and hot pepper sauce.
Serves: 4
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