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.

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 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.
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.
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.
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.
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.
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.
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