I made this recipe from the COOKING EVERYTHING OUTDOORS
podcast to go along with the CEDAR PLANKED HAMBURGERS
from the same podcast episode. Like the burgers, the fries couldn't have been simpler to make. While the plank was preheating, each Russet potato was cut into 8 wedges. They were placed in a plastic bag and were tossed with some Cajun seasoning. The charred plank was coated with olive oil and the wedges then went on the plank. The potatoes cooked for the next 45 minutes on the cedar plank. They were removed when they were golden brown and tender. There was one little hiccup that taught me a valuable lesson. I used a narrow plank and some of the fries hung over the edge. These pieces of the fries cooked faster (of course) and were a bit burned & crispy. This was a test run and there weren't too many of them, but good to know for the future. Other than that the fries were excellent. Oh yes one other thing, they were so good you are tempted to start shoveling them down right away. Be careful as the fleshy insides get and stay quite hot.