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Lunch recipe · from the recipe book

Grilled Potato Planks with Garlic-Dill Yogurt

Smoky, crisp-edged russet planks with tender centers, finished with a cool, garlicky dill and chive yogurt sauce.

Grilled Potato Planks with Garlic-Dill Yogurt

Ingredients

  • 3 medium680 gRusset potatoesscrubbed and cut lengthwise into 1/2-inch planks
  • 6⅓ cups1,500 gWater
  • ¾ tsp4 gSaltdivided
  • 2 tbsp27 gOlive oil
  • 3 cloves9 gGarlicminced, divided
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gBlack pepper
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • ⅔ cup sprigs6 gFresh dillchopped
  • 1½ medium20 gGreen onionsthinly sliced
  • 1 tbsp15 gLemon juice

Steps

  1. Put the potato planks in a pot with the water and half the salt, bring to a boil, then simmer 5 to 6 minutes until just tender when poked but still holding together. Drain and let steam dry for 5 minutes.
  2. While the potatoes simmer, make the sauce: stir the Greek yogurt with half the garlic, the dill, half the green onion, the lemon juice and a quarter of the salt. Chill until serving.
  3. Preheat the grill to medium-high, about 425°F (220°C), and clean and oil the grates.
  4. In a small bowl, mix the olive oil with the remaining half of the garlic, the smoked paprika, the black pepper and the remaining quarter of the salt. Brush this garlic oil over both sides of the potato planks.
  5. Grill the potatoes 4 to 5 minutes per side, until charred grill marks form and the edges crisp.
  6. Arrange the potatoes on a platter, spoon the garlic-dill yogurt over or alongside, and scatter the remaining green onion on top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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