13 Delicious Cedar Planked Spuds Recipes

Discover the smoky, irresistible charm of cedar planked spuds that’ll transform your backyard BBQ or cozy indoor dinner into a gourmet experience. Whether you’re craving crispy edges or tender, flavor-packed centers, our roundup of 13 delicious recipes has something to satisfy every potato lover. Dive in and let these wood-fired wonders inspire your next meal—your taste buds will thank you!

Garlic Butter Cedar Planked Spuds

Delving into the world of outdoor cooking, this recipe brings a smoky, buttery twist to your usual potato side dish. Perfect for those summer barbecues or cozy campfire nights, it’s a simple yet flavorful way to elevate your spuds.

Ingredients

• 4 medium russet potatoes
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 cedar plank, soaked in water for at least 1 hour

Instructions

1. Preheat your grill to medium heat, around 350°F.
2. Slice the potatoes into 1/2-inch thick rounds, ensuring they’re uniform for even cooking.
3. In a small saucepan over low heat, melt the butter and add the minced garlic, cooking for 1-2 minutes until fragrant. Tip: Avoid browning the garlic to keep the flavor fresh.
4. Brush both sides of the potato slices with the garlic butter mixture, reserving some for later.
5. Place the soaked cedar plank on the grill for 2-3 minutes to warm up, then flip it over.
6. Arrange the potato slices on the plank in a single layer, close but not overlapping. Tip: Soaking the plank prevents it from burning and adds a subtle cedar aroma.
7. Cover the grill and cook for 25-30 minutes, checking halfway to brush with remaining garlic butter.
8. Once the potatoes are tender and have grill marks, remove them from the plank. Tip: Use a fork to test tenderness; it should slide in easily.
9. Sprinkle with chopped parsley before serving.

Smoky and rich, these Garlic Butter Cedar Planked Spuds offer a delightful contrast of crispy edges and soft centers. Serve them straight off the plank for a rustic presentation or alongside grilled meats for a hearty meal.

Rosemary and Thyme Cedar Planked Spuds

Just imagine the aromatic blend of rosemary and thyme infusing into tender potatoes, all while being gently smoked on a cedar plank. This method not only imparts a woodsy flavor but also ensures your spuds are perfectly crispy on the outside and fluffy on the inside.

Ingredients

• 2 lbs small potatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cedar plank, soaked in water for at least 1 hour

Instructions

1. Preheat your grill to 400°F, ensuring one side is on high heat and the other on low for indirect cooking.
2. In a large bowl, toss the halved potatoes with olive oil, rosemary, thyme, salt, and pepper until evenly coated.
3. Place the soaked cedar plank on the high heat side of the grill for 3 minutes to lightly char one side, then flip it to the low heat side.
4. Arrange the seasoned potatoes on the charred side of the plank in a single layer, ensuring they don’t overlap.
5. Close the grill lid and cook for 25-30 minutes, or until the potatoes are golden and easily pierced with a fork.
6. Halfway through cooking, rotate the plank 180 degrees to ensure even smoking and cooking.
7. Remove the plank from the grill and let the potatoes rest for 5 minutes before serving.

The rosemary and thyme cedar planked spuds emerge with a smoky aroma, a crispy exterior, and a buttery interior. Serve them alongside grilled meats or as a standout side at your next barbecue for a dish that’s as visually appealing as it is delicious.

Cheesy Cedar Planked Spuds

When the craving for something smoky, cheesy, and utterly comforting hits, these Cheesy Cedar Planked Spuds are your answer. Perfect for beginners, this recipe guides you through creating a dish that’s as fun to make as it is to eat.

Ingredients

• 4 medium russet potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1 cedar plank, soaked in water for at least 1 hour

Instructions

1. Preheat your grill to 400°F, ensuring it’s ready for indirect cooking.
2. Scrub the potatoes clean, then slice them into 1/2-inch thick rounds, keeping the skin on for texture.
3. Toss the potato slices with olive oil, salt, and pepper in a large bowl until evenly coated.
4. Arrange the potato slices in a single layer on the soaked cedar plank, overlapping slightly if necessary.
5. Place the plank on the grill over indirect heat, close the lid, and cook for 25 minutes.
6. After 25 minutes, sprinkle the shredded cheddar cheese evenly over the potatoes.
7. Close the lid again and cook for an additional 5 minutes, or until the cheese is fully melted.
8. Remove the plank from the grill and let it sit for 2 minutes before garnishing with chopped green onions.

Kick back and enjoy the smoky aroma as you serve these spuds straight from the plank. The combination of crispy edges, tender centers, and melted cheese makes every bite irresistible. For an extra touch, drizzle with a bit of sour cream or hot sauce right before serving.

Spicy Cajun Cedar Planked Spuds

Begin by prepping your kitchen for a flavorful journey with these Spicy Cajun Cedar Planked Spuds, a dish that combines the smoky essence of cedar with the bold flavors of Cajun seasoning. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 4 medium russet potatoes
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 cedar plank, soaked in water for 1 hour

Instructions

1. Preheat your grill to 400°F, ensuring it’s ready for indirect cooking.
2. Slice the potatoes into 1/2-inch thick rounds, keeping the skin on for texture.
3. Toss the potato slices in a bowl with 2 tbsp olive oil and 1 tbsp Cajun seasoning until evenly coated.
4. Place the soaked cedar plank on the grill over direct heat for 3 minutes to lightly char one side, then flip to the other side.
5. Arrange the seasoned potato slices on the charred side of the cedar plank in a single layer.
6. Move the plank to the indirect heat side of the grill, close the lid, and cook for 25 minutes.
7. Check the potatoes for doneness by piercing with a fork; they should be tender and slightly crispy on the edges.
8. Remove the plank from the grill and let the potatoes rest for 5 minutes before serving.

Now, enjoy the smoky, spicy flavors of these cedar-planked potatoes, with a texture that’s crispy on the outside and tender inside. Serve them as a standout side at your next barbecue or as a unique base for a loaded potato dish.

Herb Crusted Cedar Planked Spuds

Preparing a dish that combines the earthy flavors of potatoes with the aromatic touch of herbs can transform your meal into a gourmet experience. Let’s dive into making Herb Crusted Cedar Planked Spuds, a dish that’s as delightful to prepare as it is to eat.

Ingredients

• 4 medium russet potatoes
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cedar plank, soaked in water for at least 1 hour

Instructions

1. Preheat your grill to 400°F, ensuring it’s ready for indirect cooking.
2. Wash the potatoes thoroughly and pat them dry with a clean towel.
3. Cut each potato into 1/2-inch thick slices, keeping the skin on for extra texture.
4. In a large bowl, mix the olive oil, rosemary, thyme, garlic powder, salt, and black pepper until well combined.
5. Add the potato slices to the bowl and toss them gently to coat evenly with the herb mixture.
6. Place the soaked cedar plank on the grill over indirect heat and let it warm for about 5 minutes to release its aromatic oils.
7. Arrange the coated potato slices on the warmed cedar plank in a single layer.
8. Close the grill lid and cook for 25-30 minutes, or until the potatoes are tender and have a golden crust.
9. Check the potatoes halfway through cooking, rotating the plank if necessary for even heat distribution.
10. Remove the plank from the grill and let the potatoes rest for 5 minutes before serving.

Mouthwatering and fragrant, these Herb Crusted Cedar Planked Spuds offer a crispy exterior with a fluffy interior, infused with the smoky essence of cedar. Serve them alongside grilled meats or as a standout side at your next barbecue for a touch of elegance.

Maple Glazed Cedar Planked Spuds

Start by gathering your ingredients and prepping your cedar plank for a smoky, sweet twist on roasted potatoes that’ll have everyone asking for seconds.

Ingredients

• 1 cedar plank (6×12 inches)
• 2 lbs small red potatoes, halved
• 1/4 cup pure maple syrup
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Soak the cedar plank in water for at least 1 hour to prevent burning during cooking.
2. Preheat your grill to medium heat, about 350°F, ensuring it’s ready for indirect cooking.
3. In a large bowl, toss the halved potatoes with olive oil, salt, black pepper, and garlic powder until evenly coated.
4. Place the soaked cedar plank on the grill over indirect heat and close the lid for 3 minutes to warm the plank.
5. Arrange the seasoned potatoes on the warmed cedar plank in a single layer, cut side down.
6. Close the grill lid and cook for 20 minutes, then drizzle the potatoes with maple syrup.
7. Continue cooking for another 10-15 minutes, or until the potatoes are tender and the glaze is sticky and caramelized.
8. Remove the plank from the grill and let the potatoes sit for 5 minutes before serving to allow the flavors to meld.

Delight in the contrast of the crispy edges against the tender centers, with the maple glaze adding a perfect balance of sweetness to the smoky undertones. Serve these spuds straight off the plank for a rustic presentation that’s as impressive as the flavors.

Bacon Wrapped Cedar Planked Spuds

Just when you thought potatoes couldn’t get any better, along comes this game-changing recipe that combines the smoky allure of cedar with the irresistible crunch of bacon. Perfect for those who love to experiment with flavors and textures, this dish is a surefire way to impress at your next backyard gathering.

Ingredients

• 4 medium russet potatoes
• 8 slices bacon
• 1 cedar plank, soaked in water for at least 1 hour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to 400°F, ensuring it’s ready for indirect cooking.
2. Scrub the potatoes clean, then slice each into 8 even wedges for uniform cooking.
3. Toss the potato wedges with olive oil, salt, and pepper in a large bowl until evenly coated.
4. Wrap each potato wedge with a slice of bacon, securing the ends with toothpicks if necessary.
5. Place the soaked cedar plank on the grill over indirect heat and let it warm for about 3 minutes to release its aromatic oils.
6. Arrange the bacon-wrapped potatoes on the cedar plank, ensuring they’re not touching for even cooking.
7. Close the grill lid and cook for 25-30 minutes, or until the bacon is crispy and the potatoes are tender when pierced with a fork.
8. Remove from the grill and let rest for 5 minutes before serving to allow the flavors to meld.

Zesty and smoky, these bacon-wrapped cedar planked spuds offer a delightful contrast between the crispy bacon exterior and the fluffy potato inside. Serve them atop a rustic wooden board for an eye-catching presentation that’s as delicious as it is beautiful.

Parmesan and Black Pepper Cedar Planked Spuds

Outstanding for those who appreciate the rustic charm of wood-fired flavors, this recipe brings a smoky depth to the humble potato, elevated by the sharpness of Parmesan and the bite of black pepper. Perfect for outdoor gatherings, it’s a simple yet impressive side that pairs beautifully with grilled meats or stands proudly on its own.

Ingredients

• 4 medium russet potatoes
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1 tbsp freshly ground black pepper
• 1 tsp salt
• 1 cedar plank, soaked in water for at least 1 hour

Instructions

1. Preheat your grill to medium heat, around 350°F, ensuring one side is cooler for indirect cooking.
2. Slice the potatoes into 1/2-inch thick rounds, keeping the skin on for texture and nutrients.
3. Toss the potato slices in olive oil, ensuring each piece is lightly coated to prevent sticking and promote even cooking.
4. Arrange the potatoes in a single layer on the soaked cedar plank, leaving slight gaps between them for heat circulation.
5. Sprinkle the grated Parmesan, black pepper, and salt evenly over the potatoes, covering all surfaces for maximum flavor.
6. Place the cedar plank on the cooler side of the grill, close the lid, and cook for 25-30 minutes. The potatoes are done when they’re tender and the cheese has formed a golden crust.
7. Check halfway through cooking to ensure the plank isn’t burning; spritz with water if necessary to keep it moist.

Parmesan and black pepper create a crispy, flavorful crust on these cedar-planked potatoes, while the inside remains fluffy and moist. Serve them directly on the plank for a dramatic presentation, or pair with a dollop of sour cream for added richness.

Smoky BBQ Cedar Planked Spuds

First, let’s dive into creating a dish that combines the earthy aroma of cedar with the rich, smoky flavors of BBQ, perfect for your next outdoor gathering or a cozy night in. This recipe will guide you through each step to achieve perfectly tender spuds with a hint of smokiness.

Ingredients

• 4 medium russet potatoes
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup BBQ sauce
• 1 cedar plank, soaked in water for at least 1 hour

Instructions

1. Preheat your grill to 400°F, ensuring it’s ready for indirect cooking.
2. Scrub the potatoes clean under running water, then pat them dry with a paper towel.
3. Pierce each potato several times with a fork to allow steam to escape during cooking.
4. Rub the potatoes with olive oil, then season evenly with salt and black pepper.
5. Place the soaked cedar plank on the grill over indirect heat and let it warm for about 5 minutes to release its aromatic oils.
6. Arrange the seasoned potatoes on the warmed cedar plank, spacing them evenly.
7. Close the grill lid and cook for 45 minutes, or until the potatoes are tender when pierced with a fork.
8. Brush the potatoes with BBQ sauce during the last 10 minutes of cooking for a glossy, flavorful finish.
9. Remove the potatoes from the grill and let them rest for 5 minutes before serving.

Here, the cedar plank imparts a subtle woodiness to the potatoes, while the BBQ sauce adds a tangy sweetness. Serve these smoky BBQ cedar planked spuds alongside grilled meats or as a standout side at your next barbecue.

Chive and Sour Cream Cedar Planked Spuds

Kickstart your culinary adventure with this simple yet flavorful dish that combines the earthy tones of cedar with the creamy tang of sour cream and the subtle sharpness of chives. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 4 medium potatoes
• 1 cup sour cream
• 2 tbsp chopped chives
• 1 cedar plank, soaked in water for at least 1 hour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to 400°F, ensuring it’s ready for indirect cooking.
2. Slice the potatoes into 1/2-inch thick rounds, keeping them uniform for even cooking.
3. Toss the potato slices with olive oil, salt, and black pepper in a large bowl until evenly coated.
4. Place the soaked cedar plank on the grill over indirect heat and let it warm for about 3 minutes to release its aromatic oils.
5. Arrange the potato slices on the warmed cedar plank in a single layer, avoiding overlap.
6. Close the grill lid and cook for 25 minutes, or until the potatoes are tender and lightly charred around the edges.
7. Remove the plank from the grill and let the potatoes cool slightly before topping them with sour cream and chopped chives.
8. Tip: Soaking the cedar plank prevents it from burning and adds a smoky flavor to the potatoes.
9. Tip: For extra flavor, sprinkle a little garlic powder over the potatoes before grilling.
10. Tip: Letting the potatoes cool slightly before adding toppings prevents the sour cream from melting too quickly.

Outcome: These cedar-planked spuds boast a smoky undertone, complemented by the cool creaminess of sour cream and the fresh bite of chives. Serve them straight off the plank for a rustic presentation or alongside grilled meats for a hearty meal.

Lemon Pepper Cedar Planked Spuds

Now, let’s dive into creating a dish that combines the zesty kick of lemon pepper with the smoky essence of cedar, all wrapped up in the humble potato. This recipe is perfect for those who appreciate a methodical approach to cooking, ensuring every step builds towards a flavorful outcome.

Ingredients

• 4 medium russet potatoes
• 2 tbsp olive oil
• 1 tbsp lemon pepper seasoning
• 1 cedar plank, soaked in water for at least 1 hour

Instructions

1. Preheat your grill to 400°F, ensuring it’s ready for indirect cooking.
2. Scrub the potatoes clean under running water, then pat them dry with a paper towel.
3. Cut each potato into 1/2-inch thick slices, keeping the skin on for texture and flavor.
4. In a large bowl, toss the potato slices with 2 tbsp olive oil until evenly coated.
5. Sprinkle 1 tbsp lemon pepper seasoning over the potatoes, tossing again to ensure each slice is well seasoned.
6. Place the soaked cedar plank on the grill over indirect heat, allowing it to heat for about 5 minutes to start smoking.
7. Arrange the seasoned potato slices in a single layer on the heated cedar plank.
8. Close the grill lid and cook for 25-30 minutes, or until the potatoes are tender and have absorbed the smoky cedar flavor.
9. Check the potatoes halfway through cooking, rotating the plank if necessary for even heat distribution.

Zesty and smoky, these Lemon Pepper Cedar Planked Spuds offer a delightful contrast of flavors and textures. Serve them alongside grilled meats or as a standout side at your next barbecue for a dish that’s sure to impress.

Jalapeno Popper Cedar Planked Spuds

Here’s a dish that combines the smoky goodness of cedar-planked cooking with the spicy kick of jalapeno poppers, all wrapped up in the comforting embrace of potatoes. Perfect for those who love a bit of heat with their hearty meals.

Ingredients

• 4 medium russet potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 jalapenos, finely diced
• 2 tbsp bacon bits
• 1 cedar plank, soaked in water for at least 1 hour

Instructions

1. Preheat your grill to 400°F.
2. Scrub the potatoes clean, then pierce each several times with a fork.
3. Rub the potatoes with olive oil, then season with salt and pepper.
4. Place the potatoes directly on the grill grates, close the lid, and cook for 45 minutes, turning halfway through.
5. While the potatoes cook, mix the cream cheese, cheddar cheese, diced jalapenos, and bacon bits in a bowl.
6. Once the potatoes are tender, remove them from the grill and let them cool for 5 minutes.
7. Cut each potato in half lengthwise and scoop out the center, leaving a 1/4-inch border.
8. Fill each potato half with the cream cheese mixture.
9. Place the cedar plank on the grill for 2 minutes to heat up, then place the stuffed potatoes on the plank.
10. Close the grill lid and cook for another 10 minutes, or until the cheese is bubbly and slightly browned.

Zesty and smoky, these Jalapeno Popper Cedar Planked Spuds offer a delightful contrast between the creamy filling and the crispy potato skin. Serve them straight off the plank for an impressive presentation that’s sure to wow your guests.

Truffle Oil and Sea Salt Cedar Planked Spuds

Are you ready to elevate your potato game with a dish that combines earthy truffle oil and the smoky essence of cedar? This recipe for Truffle Oil and Sea Salt Cedar Planked Spuds is a foolproof way to impress at your next gathering, guiding you through each step with precision.

Ingredients

• 4 medium russet potatoes
• 2 tbsp truffle oil
• 1 tsp sea salt
• 1 cedar plank, soaked in water for at least 1 hour

Instructions

1. Preheat your grill to 400°F, ensuring it reaches a consistent temperature before cooking.
2. Slice the potatoes into 1/2-inch thick rounds, keeping them uniform for even cooking.
3. Brush both sides of the potato slices lightly with truffle oil, using all of the 2 tbsp for maximum flavor.
4. Place the soaked cedar plank on the grill for 2 minutes to warm it up, then flip it over.
5. Arrange the potato slices in a single layer on the warmed cedar plank, avoiding overlap.
6. Sprinkle the sea salt evenly over the potatoes, ensuring each piece is seasoned.
7. Close the grill lid and cook for 25 minutes, or until the potatoes are tender and have grill marks.
8. Check the potatoes halfway through cooking, rotating the plank if necessary for even heat distribution.

Remember, the key to perfect cedar planked spuds is patience—let the smoky flavor infuse without rushing. Rotating the plank ensures every slice gets that signature char. Finally, serving them straight off the plank adds an unforgettable rustic touch. Ready to serve, these spuds boast a crispy exterior with a fluffy interior, their rich truffle aroma complemented by the subtle smokiness of cedar. Try pairing them with a dollop of sour cream or a sprinkle of fresh chives for an extra layer of flavor.

Conclusion

Perfectly showcasing the versatility of cedar planked potatoes, this roundup offers 13 mouthwatering recipes to elevate your grilling game. Whether you’re craving something classic or adventurous, there’s a dish here to inspire your next cookout. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow potato enthusiasts to discover. Happy grilling!