Cedar Plank Potato Wedges - cooking recipe

Ingredients

POTATO WEDGES
1 yukon gold potato, scrubbed
1/2 small onion, thinly sliced
2 teaspoons minced garlic
1/4 teaspoon sea salt or 1/4 teaspoon garlic salt
1 tablespoon fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
CEDAR PLANK
1 cedar plank, soaked in water for at least 2 hours
1/4 cup garlic salt
2 sprigs rosemary

Preparation

Cut the potatoes into wedges 1/2\"-1/3\" thick, thinner for crispier wedges.
In a bowl, toss the potatoes and onion with garlic, salt, rosemary, and thyme.
To prepare the plank, massage the garlic salt into BOTH sides of the wood, and crush the rosemary into the plank.
Lay the wedges in an even layer (no overlapping) on the plank, and place on the barbeque grill.
Grill at a medium-high temperature for about 15-20 minutes, turning potatoes halfway through.
Remove the plank from the grill with TONGS (don't touch!) and remove potatoes once cooled down enough to touch.
Enjoy!