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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
