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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!
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Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wedge-shaped cornbread pan — crispy edges on every piece