Tasty Grilled Hasselback Potatoes Recipe

Introduction

Grilled Hasselback potatoes are a delicious twist on the classic baked potato, with beautifully crisp edges and tender insides. This recipe uses a flavorful butter and garlic mixture that seeps into each slice, making every bite irresistible. Perfect as a side dish for any meal!

Ingredients

• 1/2 cup salted Kerrygold butter, softened
• 2/3 cup fresh chives, finely chopped
• 3 garlic cloves, freshly minced
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 4 large Russet potatoes, scrubbed
• 1 tablespoon extra-virgin olive oil
• Coarse sea salt to taste

Instructions

1. Step 1: Preheat your grill to medium-high heat. Meanwhile, prepare the butter mixture by combining the softened Kerrygold butter, chopped chives, minced garlic, kosher salt, black pepper, and smoked paprika in a small bowl. Mix well to combine.
2. Step 2: Carefully slice each potato thinly across its width, making sure not to cut all the way through; leave about 1/4 inch at the bottom to keep the potato intact and fan-like. Drizzle each potato with olive oil, making sure it seeps between the slices, then sprinkle with coarse sea salt.
3. Step 3: Gently spread the butter mixture between each slice of the potatoes, using a spoon or your fingers to ensure even distribution.
4. Step 4: Place the potatoes on the grill and cook for about 45-60 minutes, turning occasionally. Grill until the potatoes are tender inside and the edges of the slices are crisp and golden.
5. Step 5: Remove from the grill and let them cool slightly before serving. These potatoes pair perfectly with grilled meats or a fresh green salad.

Tips & Variations

• Use a wooden spoon or chopstick placed on either side of the potato while slicing to avoid cutting all the way through.
• Swap smoked paprika for cayenne pepper if you prefer a little extra heat.
• Try adding grated Parmesan cheese between the slices for a cheesy twist.
• If you don’t have a grill, bake the potatoes in a 425°F oven for 60-75 minutes, following the same butter spreading steps.

Storage

Store any leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10-15 minutes to restore crispiness, or warm in a skillet over medium heat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Hasselback potatoes?

Yes, while Russet potatoes are ideal for their starchy texture and crispiness, Yukon Golds or red potatoes can also work well, though the texture may be a bit different.

How do I prevent the potatoes from drying out on the grill?

Coating the potatoes generously with butter and olive oil helps lock in moisture. Wrapping them in foil during the first half of grilling can also keep them tender, then uncover for crisping at the end.

Tasty Grilled Hasselback Potatoes Recipe

---

★★★★★

5 from 138 reviews

• Author: Harper
• Total Time: 2 hours 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This recipe for Tasty Grilled Hasselback Potatoes creates perfectly crisp and flavorful potatoes with a buttery, garlicky herb topping. The potatoes are sliced thinly to allow for even cooking and maximum crispness on the grill. Infused with fresh chives, garlic, smoked paprika, and a touch of olive oil, these Hasselback potatoes are a delicious side dish for any barbecue or outdoor meal.

---

Ingredients

Scale 1x2x3x

Butter Mixture

• 1/2 cup salted Kerrygold butter, softened
• 2/3 cup fresh chives, finely chopped
• 3 garlic cloves, freshly minced
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika

Potatoes

• 4 large Russet potatoes, scrubbed
• 1 tablespoon extra-virgin olive oil
• Coarse sea salt to taste

---

Instructions

1. Prepare the butter mixture: In a small bowl, combine the softened salted butter, finely chopped fresh chives, freshly minced garlic cloves, kosher salt, freshly ground black pepper, and smoked paprika. Mix thoroughly until all ingredients are evenly incorporated. Set aside to let the flavors meld.
2. Slice the potatoes: Place each scrubbed Russet potato on a cutting board. Using a sharp knife, make thin, evenly spaced slices about 1/8 inch apart across the potato, stopping just before cutting through the bottom so the slices remain attached. This creates the classic Hasselback appearance which allows for crispy edges.
3. Coat the potatoes: Brush each potato generously with extra-virgin olive oil, making sure to get in between the slices. Sprinkle coarse sea salt over the outside and between the slices for seasoning.
4. Preheat the grill: Heat your grill to medium heat, approximately 375°F to 400°F (190°C to 205°C) for indirect grilling. This temperature range ensures the potatoes cook evenly without burning the outside.
5. Grill the potatoes: Place the potatoes on the grill grates over indirect heat. Cover and cook for about 1 hour, turning occasionally to ensure even cooking. Periodically, using a spoon or small brush, carefully push some of the butter mixture between the potato slices so the melted butter seeps into the crevices, enhancing flavor and moisture.
6. Finish cooking: After about an hour, check the potatoes for tenderness by inserting a fork into the thickest slices. When tender, remove the potatoes from the grill. Let them rest for a few minutes before serving.
7. Serve: Serve the Hasselback potatoes hot as a side dish. Optionally, garnish with additional fresh chives for a bright, fresh flavor and appealing presentation.

Notes

• For best results, use large, firm Russet potatoes because they hold their shape well on the grill and develop a crispy crust.
• You can prepare the butter mixture ahead of time and refrigerate it, bringing it to room temperature before use.
• Adjust the smoked paprika and garlic quantities to taste for a milder or more robust flavor.
• If you do not have a grill, you can bake the Hasselback potatoes in the oven at 425°F (220°C) for about 1 hour instead.

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: American

Keywords: Hasselback potatoes, grilled potatoes, potato side dish, garlic chive butter, BBQ side, smoked paprika potatoes