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
Ingredients:
- 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.
Directions:
- Soak plank in hot water for at least 15 minutes
- Set up grill for two zone cooking
- Thinly slice potatoes
- Arrange potatoes on plank, sprinkle with salt and pepper
- Place plank over direct heat – until plank starts smoking (5-10 minutes)
- Move plank to indirect heat
- Cook until potatoes are tender (~30 minutes)
- Add sliced jalapenos and cook and addition 10 minutes
- Top with cheddar and let it go for another 5 minutes
- 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:
