Tender Grilled Hasselback Potatoes

My neighbor Dave burned burgers so badly at his Fourth of July cookout that we abandoned the grill entirely and I rummaged through his pantry for anything salvageable, finding a bag of russets that would change how I thought about potato sides forever.

I have made these for potlucks, date nights, and one memorable Tuesday when I simply needed something good to happen, and they have never once disappointed me or whoever was lucky enough to grab one off the plate.

Ingredients

• 4 medium russet or Yukon gold potatoes: Russets give you that classic fluffy center but Yukon golds hold their shape beautifully and taste creamier so pick based on your mood.
• 4 tbsp unsalted butter, melted: Unsalted lets you control the seasoning and melting it first helps it seep into every single crevice.
• 2 cloves garlic, finely minced: Fresh garlic matters here because it gets slightly sweet and mellow on the grill.
• 1 tbsp fresh parsley, chopped: Flat leaf parsley adds a bright grassy note that cuts through all that richness.
• 1 tsp fresh thyme leaves: Thyme and potatoes are old friends and the woodsy aroma transports everything outdoorsy and warm.
• 1/2 tsp kosher salt: Kosher salt dissolves evenly and seasons without overpowering.
• 1/4 tsp freshly ground black pepper: Freshly cracked gives a gentle heat that pre ground simply cannot match.
• 2 tbsp grated Parmesan cheese (optional): Parmesan melts into the crevices and creates tiny salty crispy pockets of joy.
• 1 tbsp chopped chives (optional): Chives add a mild onion sweetness and a pop of green that makes everything look finished.
• Fresh cracked pepper to taste (optional): A final crack over the top right before serving wakes up all the flavors.

Instructions

Get the grill going:

Fire your grill to medium high heat around 400 degrees Fahrenheit and let the grates get good and hot while you prep the potatoes so you get those beautiful char marks.

Slice with confidence:

Wash and scrub each potato clean then nestle it between two wooden spoons or chopsticks so your knife stops before cutting all the way through, making even slices about an eighth of an inch apart across the whole potato.

Whisk the magic butter:

Stir together the melted butter, minced garlic, parsley, thyme, salt, and pepper in a small bowl until it smells like a garden party in your hands.

Bathe every crevice:

Use a pastry brush to work the garlic herb butter deep between each slice, gently opening the potato slightly so the butter runs down into every hidden fold.

Wrap and grill:

Loosely wrap each buttered potato in a double layer of foil leaving the top slightly open, then place them directly on the grill, close the lid, and let them cook for 35 to 40 minutes brushing with more butter every so often.

Finish with a crisp:

Unwrap the foil for the last 5 to 10 minutes of cooking so the edges catch the heat and turn golden and crunchy while the insides finish steaming to tenderness.

Serve with flair:

Transfer the potatoes to a serving platter, shower them with Parmesan and chives if you are using them, and watch everyone lean in closer before you even set the plate down.

Save

The night my friend Laura texted me a photo of her attempting these in a tiny apartment kitchen with a broken oven light, I realized this recipe had traveled far beyond my backyard grill and into other peoples ordinary Tuesday evenings.

Making It Your Own

A pinch of smoked paprika stirred into the butter mixture adds a campfire depth that makes people close their eyes when they take the first bite, and swapping in vegan butter works so seamlessly that no one at my table ever noticed the switch.

What to Serve Alongside

These potatoes love grilled steak, roasted chicken, or simply a glass of cold Sauvignon Blanc on the porch with nothing else required.

Tools That Actually Help

A truly sharp knife makes the Hasselback slicing feel meditative instead of frustrating, and a decent pastry brush is the difference between evenly coated potatoes and a greasy mess on your hands.

• A double layer of foil protects the bottoms while letting the tops crisp up beautifully.
• Chopsticks work even better than wooden spoons if your potatoes are on the smaller side.
• Let the potatoes rest two minutes off the grill before serving so the butter settles rather than running everywhere.

Save

Every time I pull these off the grill I think about that chaotic Fourth of July and how sometimes the best dishes come from making something beautiful out of a burned disaster.

Questions & Answers

→ What are Hasselback potatoes?

Hasselback potatoes are potatoes sliced thinly across at regular intervals without cutting all the way through. This technique creates a fan-like shape that crisps beautifully on the outside while staying soft and tender inside.

→ How do I keep from cutting through the potato?

Place each potato between two wooden spoons or chopsticks on a cutting board. The spoons act as a guard, preventing your knife from slicing all the way through the bottom.

→ Can I make these in the oven instead of on a grill?

Yes. Bake them at 400°F (200°C) on a lined baking sheet for 45–55 minutes, brushing with garlic butter halfway through. The result will be slightly less smoky but still delicious and crispy.

→ What type of potato works best for Hasselback cutting?

Russet or Yukon gold potatoes are ideal. Russets give you a fluffier interior with crispier edges, while Yukon golds offer a creamier, buttery texture throughout. Choose medium-sized, evenly shaped potatoes for uniform slicing.

→ How do I get the butter into the slices?

Use a pastry brush to generously coat the potatoes, gently spreading the slices apart to let the garlic butter seep between each cut. Reapply the butter a few times during grilling for maximum flavor penetration.

→ Are grilled Hasselback potatoes gluten-free?

Yes, all the core ingredients — potatoes, butter, garlic, and fresh herbs — are naturally gluten-free. If adding Parmesan, verify the label to ensure no gluten-containing additives are present.