Bujold BBQ & Kitchen

There’s something about potatoes cooked over charcoal that just hits differently. Crispy edges, creamy centers, a little smoke from the grill, and enough bacon and cheese to make everyone circle back for seconds.

These Duchess Planked Potatoes are rich, smoky, and perfect beside a good steak or smoked ribs. Cooking them on a cedar plank over indirect charcoal heat gives them a subtle wood-fired flavour while the piped potatoes develop those golden crispy peaks everyone fights over.

Ingredients

• 2 lbs yellow potatoes, peeled and cut into chunks
• 2–3 tbsp butter
• 1/4 cup sour cream
• 4 slices bacon, cooked crispy and minced
• 2/3 cup grated American cheese
• Salt and pepper, to taste
• 1 cedar grilling plank, soaked in water for at least 1 hour

Directions

1. Prep the Potatoes

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 15–20 minutes.

Drain well and let the potatoes sit for a minute or two to release excess steam.

2. Make the Mash

Mash the potatoes until smooth.

Add the butter, milk, and sour cream. Mix until creamy but still thick enough to hold shape when piped.

Fold in the minced bacon and grated American cheese. Season with salt and pepper to taste.

3. Prepare the Grill

Soak a cedar plank in water for at least 1 hour before cooking.

Preheat your charcoal grill for indirect cooking at 350°F.

Arrange the charcoal to one side of the grill, leaving the other side for indirect heat.

4. Pipe the Potatoes

Transfer the potato mixture to a piping bag fitted with a large star tip. Like one you can fit a pinky through at least. Here are some:

• Wilton 1M → classic swirl, easy to find
• Ateco 824 or 826 → larger, more defined ridges
• Wilton 8B → extra chunky ridges for a rustic BBQ look

Pipe swirls directly onto the soaked cedar plank, leaving a little space between each one.

5. Roast Over Charcoal

Place the plank on the indirect side of the grill and close the lid.

Roast for 30–40 minutes, or until the tops are golden brown with crispy edges and the plank has picked up a little smoky char.

6. Serve

Serve hot right off the plank beside grilled steak, smoked chicken, or ribs.

Pro Tip

For extra colour and flavour, sprinkle a little more cheese over the potatoes during the last 5 minutes of cooking. A light dusting of your favourite BBQ rub or some chopped green onions also works great right before serving.