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Dave Piccerelli's

Grilled Potato Planks

For everyone that loves potatoes, this is a great summertime way to enjoy them without having to use the stovetop or oven.


Unpeeled baking potatoes (figure one per person)

Fresh garlic, coarsely chopped (one small clove per potato)

Fresh rosemary - one six-inch sprig per potato, coarsely chopped

Salt & Pepper to taste

Filippo Berio extra-virgin olive oil (enough to coat potatoes)


Wash the potatoes and cut them lengthwise into 1/4 inch slices and place into a mixing bowl. Add the other ingredients and mix with your hands or a large spoon until all the sides of the potatoes are well coated.

Light your charcoal or gas grill. When coals are ready or, for gas grills, when the temperature reaches 375 degrees, place the planks on the grill. NOTE: Charcoal grillers should place the potatoes away from the hot embers but still on a relatively hot part of the grill. Check potatoes frequently to avoid burning. They will cook faster than in an oven or on a stovetop. Remove to a serving platter when they are fork tender and enjoy.


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