Wow. These twice baked planked potatoes were absolutely amazing. The mashed potato recipe is fantastic by itself (I’ll make them for Thanksgiving!). The added step of then baking them on a cedar plank on the grill adds a subtle yet unbelievably good flavor. The outsides get the slightest crust, the insides stay incredibly light and fluffy and moist. These are the best potatoes… ever!
I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were. You can char the plank more before adding the potatoes if you want a stronger cedar flavor and aroma. You can also use a different wood, such as hickory for a completely different tastee experience.
2tablespoonsfresh rosemaryminced, or substitute 1 teaspoon dried
1cedar planksoaked in water for 1 hour
Fill a medium pot fitted with a steaming basket with a few inches of water. Place over high heat and bring to a boil.
Scrub the potatoes and chop into 1/2" cubes, leaving the skin on if desired. Transfer to the steaming pot and cover.
Steam the potatoes for 10-15 minutes or until tender when poked with a fork.
Drain the potatoes in a colander. Empty the water from the pot and wipe dry. Return to the stove but turn off the burner.
Add the butter to the pot and let it start softening. Then add the potatoes.
Use a potato masher to mash the potatoes while adding the milk. Don't add all of the milk unless you need it. Add just enough to get them the consistency you are looking for. A thicker mashed potato will stay on the cedar plank. A thinner mashed potato will have a tendency to run off the plank, so aim for a thicker version.
Stir in the sour cream, garlic and rosemary.
Fire up your grill for indirect cooking at 350 F. Note: If you prefer, char the plank over direct heat first.
Mound the potatoes onto the plank and add the cheese and green onion. Grill for 20 minutes or until the cheese is melted and the potatoes are hot.
Note: If you are using refrigerated potatoes, heat them for 10 minutes on the plank without the cheese and green onion first. Then, add the cheese and onion and heat another 20 minutes.
I found these potatoes to be best when made the day before. Then, the next stay, just spoon them onto the plank, add the cheese and onion, and heat on the grill.
There are very few things as good as grilled potatoes. Creamy and buttery inside, with a crunchy skin, they’re a favorite of mine for sure. These grilled Ranch potatoes take the standard awesome lovelies to a new place. I’m a Ranch-aholic, so I was all over these as soon as they came off the grill. There’s no such thing as too much Ranch flavor in my book and these potatoes bring it!
Whenever I fire up a grill I like to cook my entire meal, main and sides and even desserts while the grill is nice and hot. No need to run and back and forth to the kitchen minding pots on the stove, keep everything right there on the grill. These grilled Ranch potatoes have quickly become a normal sight on our grill.
There are very few things as good as grilled potatoes. Creamy and buttery inside, with a crunchy skin, they’re a favorite of mine for sure. These grilled Ranch potatoes take the standard awesome lovelies to a new place.
Fire up your grill for medium-high heat. You want something in-between direct and indirect grilling.
Place potatoes in a pot of water and bring to a boil. Boil for 4-5 minutes until just starting to get tender. Remove from heat, rinse with cold water, and drain.
Transfer potatoes to a large bowl. Add the oil, lemon juice and Ranch seasoning. Season with salt and pepper and toss gently to coat.
Transfer potatoes to a grill basket. Alternatively, you can thread the potatoes onto skewers. Place on the grill and grill until the potatoes are lightly charred, about 15 minutes. Turn the potatoes a few times to get them charred evenly.