Roast Beef Potato Planks Recipe

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For an appetizer that's more like a meal, I deep-fry potato slices and then top them with roast beef and cheese before baking. Sun-dried tomatoes add appealing color.—Michaela Rosenthal, Woodland Hills, California
TOTAL TIME: Prep: 20 min. + standing Broil: 5 min.
MAKES:30 servings
TOTAL TIME: Prep: 20 min. + standing Broil: 5 min.
MAKES: 30 servings


  • 4 medium potatoes, peeled
  • Oil for deep-fat frying
  • 1-1/2 pounds shaved deli roast beef
  • 1 pound white cheddar cheese, thinly sliced
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon pepper

Nutritional Facts

1 each: 126 calories, 8g fat (3g saturated fat), 27mg cholesterol, 218mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 8g protein.


  1. Cut potatoes lengthwise into 1/4-in. slices; cover with cold water and let stand for 30 minutes.
  2. Drain potatoes and pat dry with paper towels. In an electric skillet or deep fryer, heat oil to 375°. Fry potatoes, a few at a time, for 3-4 minutes on each side or until lightly browned. Remove with a slotted spoon; drain on paper towels.
  3. Top potato slices with roast beef and cheese; place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. In a small bowl, combine the remaining ingredients. Spoon over the tops. Yield: about 2-1/2 dozen.
Originally published as Roast Beef Potato Planks in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p36

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