Serving: 4
Prep Time: 15 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 15 minutes
2 large baking potatoes, halved
¼ cup freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley, or 1 teaspoon dried
3 large garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried Italian seasoning
Sour Cream (Optional)
1 Afire mini black cherry plank
¼ cup freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley, or 1 teaspoon dried
3 large garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried Italian seasoning
Sour Cream (Optional)
1 Afire mini black cherry plank
First. Parboil potatoes in a large pot of boiling salted water over medium-high heat until tender but firm, about 15 minutes. Drain potatoes, pat dry, and allow them to cool.
Second. In a large bowl, combine all remaining ingredients except sour cream. Cut potatoes into ¼-inch slices and coat well with Parmesan mixture.
Third. Place potato slices on plank. Close lid and grill for 15 minutes.
Last. To serve, top potatoes with a dollop of sour cream, if desired.
Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.
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