Grilled Parmesan Garlic Potato Planks have a special place in my heart, and every time I make them, I’m transported back to those warm summer evenings spent in my grandmother’s backyard. She had a way of making simple ingredients sing, and her grilled potato planks were no exception. I still remember the sizzle of the grill, the smell of garlic mingling with the smoky aroma, and the way we’d gather around her weathered picnic table, eagerly waiting for the potatoes to be ready.
Growing up, family gatherings at my grandmother’s house were a cherished tradition. We would all come together—cousins, aunts, uncles—and no matter the occasion, food was always at the center of our celebrations. My grandmother was a master of making the most of what she had, and her garden provided a bounty of fresh produce. Among her many specialties, these grilled Parmesan garlic potato planks were a crowd favorite.
She would slice the russet potatoes into thick, hearty planks and toss them in a mixture of olive oil, garlic, and Parmesan cheese. As the potatoes hit the grill, the cheese would melt and create a deliciously crispy crust, while the garlic infused each bite with a burst of flavor. There was something so comforting about those golden, slightly charred potato planks, with their soft, tender interior and their crispy, savory exterior.
As kids, we’d race to the grill, trying to snag the first piece, and even though we’d often burn our fingers in our eagerness, the taste was always worth it. My grandmother would stand by the grill, turning the potatoes with a practiced hand, making sure each piece was perfectly cooked. She knew just when to move them to a cooler spot on the grill to avoid burning, and how to get that perfect balance of crispy and tender.
These potato planks weren’t just a side dish; they were a symbol of family, love, and tradition. Even now, as I make them for my own family, I find myself following her methods—carefully brushing the olive oil on each side, mixing the Parmesan and garlic just so, and making sure the grill is at the right temperature. Every bite takes me back to those summer evenings, and I’m reminded of the power of food to connect us to our past, even as we create new memories.
Whether you’re making these for a family barbecue, a casual weeknight dinner, or just because you’re craving something deliciously savory, I hope this recipe brings a bit of that warmth and comfort to your table. It’s a simple dish, but it’s one that’s full of flavor and heart.
Making Grilled Parmesan Garlic Potato Planks
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Ingredients
- 6 Russet potatoes, washed and sliced into 1/2 inch planks
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped Italian parsley, for garnish
Directions
- Preheat your grill to medium heat, ensuring it’s ready for direct grilling.
- In a small bowl, combine the Parmesan cheese, garlic powder, and black pepper, mixing thoroughly.
- Lightly brush both sides of the potato planks with olive oil. Afterward, evenly sprinkle the Parmesan garlic mixture on both sides of the planks.
- Place the potato planks directly on the grill. Cook each side for approximately 6 minutes or until the potatoes are tender when pierced with a fork. If some planks cook faster, shift them to a cooler section of the grill to prevent charring.
- Once done, remove the planks from the grill and garnish with freshly chopped Italian parsley before serving.
Storing Suggestion
Leftover grilled potato planks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F until warmed through.
Cooking Tips
For a more robust flavor, consider adding a pinch of smoked paprika to the Parmesan garlic mixture. If you prefer a crispy texture, grill the planks on high heat for the last minute.
Serving Suggestions
These grilled potato planks are perfect as a side dish to grilled meats or fish. Serve with a dollop of sour cream or a squeeze of lemon for added freshness.
Ingredient Substitutions
If you don’t have Russet potatoes, Yukon Golds are a good alternative as they have a buttery texture. You can also substitute grated Romano cheese for Parmesan if desired.
Seasonal Variations
During the summer, try adding fresh chopped basil or rosemary for a seasonal twist. In the fall, sprinkle a little cinnamon along with the Parmesan garlic mixture for a warm, comforting flavor.
Allergen Information
This recipe contains dairy (Parmesan cheese). To make it dairy-free, substitute with a plant-based cheese or nutritional yeast.
FAQ:
Can I use sweet potatoes instead of Russet potatoes?
Yes, sweet potatoes can be used, but they may cook slightly faster, so keep an eye on them while grilling.
What can I use if I don’t have a grill?
You can bake the potato planks in an oven at 400°F for about 20-25 minutes, flipping halfway through for even cooking.
Can I prepare the potatoes in advance?
Yes, you can slice and season the potatoes up to a day in advance. Store them in the refrigerator until ready to grill.
How can I prevent the potatoes from sticking to the grill?
Ensure your grill is preheated properly and well-oiled before placing the potato planks on it. Using a non-stick spray can also help.
Can I add other seasonings to the Parmesan garlic mixture?
Absolutely! Feel free to experiment with different herbs and spices like thyme, rosemary, or paprika.
How can I make the dish spicier?
Add a pinch of cayenne pepper or red pepper flakes to the Parmesan garlic mixture for an extra kick of heat.
Ingredients
- 6 Russet potatoes cleaned and sliced into 1/2 inch planks
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped Italian parsley for garnish
Instructions
- Heat your grill to medium heat for direct cooking.
- Mix the Parmesan cheese, garlic powder, and black pepper in a small bowl.
- Brush the olive oil over both sides of the potato planks. Coat each side with the Parmesan garlic mixture.
- Grill the potato planks for about 6 minutes per side, or until they are tender when tested with a fork. If some planks cook faster, move them to a cooler part of the grill to avoid burning.
