Tasty Grilled Hasselback Potatoes Recipe

Introduction

These tasty grilled Hasselback potatoes are a delicious twist on a classic favorite. Crispy on the edges and tender inside, they are flavored with a rich garlic-chive butter that elevates every bite. Perfect as a side dish for any meal, they’re sure to impress your family and guests.

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 heat, about 375°F (190°C). While the grill heats, prepare the garlic-chive butter by combining the softened butter, minced garlic, chopped chives, kosher salt, black pepper, and smoked paprika in a bowl. Mix well and set aside.
2. Step 2: Using a sharp knife, carefully slice each potato thinly crosswise, about 1/8 inch apart, making sure not to cut all the way through. The slices should stay connected at the bottom to hold the shape.
3. Step 3: Brush the potatoes lightly with olive oil between the slices and all over the outside. Place them on a tray or grill pan that fits your grill.
4. Step 4: Place the potatoes on the grill and cook for about 1 hour to 1 hour 15 minutes, turning occasionally, until the potatoes are tender inside and crisp on the edges.
5. Step 5: Remove the potatoes from the grill and immediately spread the garlic-chive butter between the slices and over the top. Sprinkle with coarse sea salt to taste, and serve warm.

Tips & Variations

• For extra flavor, sprinkle grated Parmesan cheese over the potatoes along with the butter before serving.
• Use Yukon Gold potatoes for a creamier texture and a slightly different taste.
• To speed up cooking, parboil the potatoes for 10 minutes before grilling.

Storage

Store leftover grilled Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer to regain crispiness. Avoid microwaving as it may make the potatoes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Hasselback potatoes ahead of time?

You can prepare and slice the potatoes in advance and keep them refrigerated for a few hours before grilling. Apply the butter topping right after cooking for the best flavor and texture.

What if I don’t have a grill?

You can bake the potatoes in an oven at 400°F (200°C) for about 1 hour, brushing with olive oil and turning them occasionally for even cooking.

Tasty Grilled Hasselback Potatoes Recipe

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★★★★★

4.5 from 129 reviews

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

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Description

This recipe for Tasty Grilled Hasselback Potatoes offers a crispy, flavorful twist on classic potatoes. Sliced thinly but not all the way through, the potatoes fan out during grilling, absorbing a rich blend of butter, garlic, chives, and spices. Finished with a drizzle of olive oil and a sprinkle of coarse sea salt, these grilled Hasselback potatoes are perfect as a savory side dish for any barbecue or dinner.

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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

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Instructions

1. Prepare the Butter Mixture: In a small bowl, combine the softened salted Kerrygold butter with finely chopped fresh chives, freshly minced garlic cloves, kosher salt, freshly ground black pepper, and smoked paprika. Mix well until all ingredients are fully incorporated to create a flavorful compound butter.
2. Slice the Potatoes: Carefully slice each Russet potato into thin slices about 1/8 to 1/4 inch apart, ensuring not to cut all the way through so the bottom remains intact. This creates the characteristic Hasselback potato fan effect.
3. Apply Butter Mixture: Gently fan the slices of each potato and use a spoon or brush to evenly spread the butter mixture between each slice and over the top of the potato, allowing the flavours to penetrate deeply during cooking.
4. Preheat the Grill: Heat your grill to medium heat, around 350-375°F (175-190°C), making sure the grilling grates are clean and lightly oiled to prevent sticking.
5. Oil and Season the Potatoes: Drizzle the extra-virgin olive oil over the top of the prepared potatoes and sprinkle with coarse sea salt to taste, which adds a crunchy texture and enhances flavor.
6. Grill the Potatoes: Place the potatoes on the grill over indirect heat. Cover the grill and cook, turning occasionally to ensure even cooking, until the potatoes are tender inside and the edges are crispy and golden brown, approximately 1 hour to 1 hour and 15 minutes.
7. Serve: Remove the grilled Hasselback potatoes from the grill and optionally sprinkle with additional fresh chives or coarse salt for garnish. Serve hot as a delicious savory side dish.

Notes

• For even slicing, place chopsticks or wooden spoons along the sides of the potato to avoid cutting all the way through.
• If you do not have a grill, this recipe can also be baked in an oven at 400°F (200°C) for about 1 hour or until tender.
• Feel free to customize the butter mixture by adding your favorite herbs or cheese for added flavor.
• Use gloves or a fork when handling hot potatoes to avoid burns.

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

Keywords: Hasselback potatoes, grilled potatoes, side dish, grilled vegetables, garlic butter potatoes, chive potatoes, smoky paprika