Grilled Hasselback Potatoes

Smoke kept billowing into my face the summer I decided Hasselback potatoes were going to be my signature barbecue contribution, and honestly that first batch was a beautiful disaster of uneven slices and burnt edges that still got devoured in minutes.

My neighbor Dave stood over the grill with me that evening, beer in hand, watching me fumble with foil packets and asking why I did not just make normal baked potatoes like a sane person.

Ingredients

• 4 medium russet or Yukon gold potatoes: Russets give you that classic fluffy interior but Yukon golds hold their shape beautifully and have a natural butteriness.
• 4 tbsp unsalted butter, melted: Unsalted lets you control the seasoning and the butter carries the herbs right into every crevice.
• 2 cloves garlic, finely minced: Fresh garlic only, the jarred stuff loses its punch on a hot grill.
• 1 tbsp fresh parsley, chopped: Flat leaf parsley stands up to heat better than curly and adds a clean brightness.
• 1 tsp fresh thyme leaves: Strip the leaves off the woody stems because those tiny leaves nestle perfectly between the potato slices.
• 1/2 tsp kosher salt: Kosher salt dissolves evenly and seasons without overwhelming.
• 1/4 tsp freshly ground black pepper: Always grind it fresh for the best aroma.
• 2 tbsp grated Parmesan cheese (optional): Adds a savory nutty finish that melts into the crispy edges.
• 1 tbsp chopped chives (optional): A mild onion freshness on top right before serving.

Instructions

Get the grill going:

Preheat your grill to medium high heat, around 400 degrees, and let the grates get good and hot so you get those nice char marks.

Slice with care:

Wash and scrub each potato well, then set it between two wooden spoons or chopsticks so your knife stops before cutting all the way through, and make slices about every eighth of an inch across the whole potato.

Mix the garlic butter:

Stir together the melted butter, minced garlic, parsley, thyme, salt, and pepper in a small bowl until it smells like a French kitchen in summer.

Baste generously:

Brush that garlic herb mixture all over each potato, taking your time to work it down between the slices where the magic happens.

Wrap in foil:

Loosely wrap each potato in a double layer of foil but leave the top slightly open so the edges can crisp up while the inside steams tender.

Grill to perfection:

Place the potatoes directly on the grill, close the lid, and cook for 35 to 40 minutes, brushing with more garlic butter every so often, then unwrap the foil for the last 5 to 10 minutes to get those edges golden and crackling.

Serve and finish:

Move the potatoes to a platter, shower them with Parmesan and chives if you are using them, and serve immediately while they are still sizzling hot.

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When Dave finally bit into one, he stopped talking mid sentence and just nodded slowly, which from a man who usually has opinions about everything was the highest compliment.

Smoky Twists Worth Trying

A pinch of smoked paprika stirred into the garlic butter transforms the whole flavor profile into something deeply campfire adjacent, and I have started adding it every time without fail.

Making It Dairy Free

Swap in a good quality vegan butter and skip the Parmesan, and you still get all the crispy herb flecked glory without the dairy.

What to Serve Alongside

These potatoes love company and pair beautifully with grilled steaks, roasted chicken, or even a big leafy salad with a sharp vinaigrette to balance the richness.

• A chilled Sauvignon Blanc cuts through the butter beautifully.
• Leftovers reheat surprisingly well in a hot oven for about ten minutes.
• Always let the potatoes rest for just a minute before serving so you do not burn your mouth on that first eager bite.

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There is something deeply satisfying about pulling a tray of golden fanned potatoes off a grill and watching people reach for them before you even set the platter down.

Recipe FAQs

→ What are Hasselback potatoes?

Hasselback potatoes are potatoes sliced into thin, even cuts across the top without cutting all the way through, creating an accordion-like appearance. This technique allows butter and seasonings to seep into the crevices while exposing more surface area for crisping during cooking.

→ How do I keep from cutting all the way through the potato?

Place the potato between two wooden spoons or chopsticks on your cutting board. The spoons act as a guard, preventing your knife from slicing completely through. Keep your cuts about 1/8 inch apart for the best results.

→ Can I make these in the oven instead of on a grill?

Yes, bake them at 400°F (200°C) on a lined baking sheet for 45–50 minutes. Brush with garlic butter halfway through and remove any foil covering for the last 10 minutes to crisp up the edges.

→ What type of potato works best for Hasselback cutting?

Russet or Yukon gold potatoes are ideal. Russets give a fluffier interior with crispier edges, while Yukon golds offer a creamier, buttery texture throughout. Choose medium-sized, uniformly shaped potatoes for even cooking.

→ How do I get the garlic butter into the slices?

Use a pastry brush to generously coat the entire potato, gently pressing the bristles between the slices. You can also carefully fan the slices open slightly with your fingers while brushing. Reapply butter a few times during grilling for maximum flavor penetration.

→ Can I prepare these ahead of time?

You can slice the potatoes up to 4 hours ahead and store them in cold water in the refrigerator to prevent browning. Pat them completely dry before brushing with butter and grilling. The garlic herb butter can also be mixed in advance and kept at room temperature.