Grilled Hasselback Potatoes (Printable Version)
Smoky accordion-cut potatoes grilled with garlic herb butter, crispy outside and tender inside.
# What You'll Need:
→ Potatoes
01 - 4 medium russet or Yukon gold potatoes
→ Garlic Herb Butter
02 - 4 tablespoons unsalted butter, melted
03 - 2 cloves garlic, finely minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon fresh thyme leaves
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
08 - 2 tablespoons grated Parmesan cheese
09 - 1 tablespoon chopped fresh chives
10 - Fresh cracked black pepper to taste
# Directions:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Wash and scrub potatoes thoroughly. Place each potato between two wooden spoons or chopsticks and slice crosswise at 1/8-inch intervals, cutting nearly to the bottom without slicing all the way through.
03 - In a small bowl, combine melted butter, minced garlic, chopped parsley, thyme leaves, kosher salt, and black pepper. Stir until well blended.
04 - Brush the garlic herb butter generously over each potato, ensuring the mixture seeps between the slices for even flavor distribution.
05 - Wrap each potato loosely in a double layer of aluminum foil, leaving the top slightly open to allow crisping during cooking.
06 - Place foil-wrapped potatoes directly on the grill, cover, and cook for 35 to 40 minutes, brushing occasionally with remaining garlic butter. Remove foil for the last 5 to 10 minutes to achieve a crispy golden exterior.
07 - Transfer potatoes to a serving platter. Sprinkle with grated Parmesan cheese and chopped chives. Serve immediately while hot.
# Expert Hints:
01 -
- Those accordion like slices catch every bit of garlic butter and get impossibly crispy while the center stays fluffy and soft.
- They look wildly impressive on a platter but the technique is surprisingly forgiving once you get the hang of it.
02 -
- If you cut all the way through the potato it will fall apart on the grill, so use those wooden spoons as a guard and take it slow.
- Brushing with butter midway through cooking instead of only at the start makes a huge difference in how crispy those fan like slices get.
03 -
- Pick potatoes that are roughly the same size so they all finish cooking at the same time and you are not guessing which one is done.
- Let your butter cool slightly after melting so it thickens just enough to cling to the potato instead of running right off onto the grill.