My new favorite game time snack. I saw these done in cast iron on my Instagram feed and thought that would be amazing on a plank! Usually there is some kind of cured meat product tossed on these, so feel free to put bacon or even pastrami on top!

Total Time: 30 min
Servings: 4 as a side


  • 5″x11″ Red Oak Grilling Plank
  • 2-3 average sized Russet Potatoes 
  • pinch Kosher Salt
  • pinch Black Pepper
  • ½ cup Cheddar Cheese, shredded
  • 1 Jalapeno, sliced
  • ¼ cup Tomatoes, diced
  • 1 ea Avocado, diced
  • Lime Wedges
  • Scallion Greens, chopped
  • Sour Cream

Chef's Tip

To create a two-zone fire, position coals on one side of the grill for direct, high-heat cooking and searing and leave the other side empty. You can use the side without coals for lower-temperature cooking and as a safe zone for flare-ups.


  1. Soak plank in hot water for at least 15 minutes
  2. Set up grill for two zone cooking
  3. Thinly slice potatoes
  4. Arrange potatoes on plank, sprinkle with salt and pepper
  5. Place plank over direct heat – until plank starts smoking (5-10 minutes)
  6. Move plank to indirect heat
  7. Cook until potatoes are tender (~30 minutes)
  8. Add sliced jalapenos and cook and addition 10 minutes
  9. Top with cheddar and let it go for another 5 minutes
  10. Serve with diced tomatoes, scallion greens, diced avocado, more jalapenos, lime wedges, and sour cream


*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Red Oak Grilling Planks