Tender Grilled Hasselback Potatoes (Printable)
Crispy, tender grilled Hasselback potatoes with garlic herb butter — an unforgettable barbecue side dish.
# What You'll Need:
→ Potatoes
01 - 4 medium russet or Yukon gold potatoes
→ Garlic Herb Butter
02 - 4 tablespoons unsalted butter, melted
03 - 2 cloves garlic, finely minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon fresh thyme leaves
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
08 - 2 tablespoons grated Parmesan cheese
09 - 1 tablespoon chopped fresh chives
10 - Fresh cracked pepper to taste
# How To Make:
01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat before placing any food.
02 - Wash and scrub each potato thoroughly under running water. Place each potato between two wooden spoons or chopsticks to act as a cutting guide, then slice crosswise at 1/8-inch intervals, cutting down nearly to the bottom without slicing all the way through.
03 - In a small mixing bowl, combine the melted butter, minced garlic, chopped parsley, thyme leaves, kosher salt, and black pepper. Stir until evenly blended.
04 - Brush the garlic herb butter generously over each potato, taking care to work the mixture down between the sliced sections for even flavor distribution.
05 - Loosely wrap each potato in a double layer of aluminum foil, keeping the top slightly open to allow some crisping during grilling.
06 - Place the foil-wrapped potatoes directly on the grill grates, close the lid, and cook for 35 to 40 minutes. Brush with additional garlic butter every 10 to 12 minutes. Remove the foil for the final 5 to 10 minutes to develop a crispy exterior.
07 - Transfer the finished potatoes to a serving platter. Sprinkle with grated Parmesan cheese and chopped chives, and serve immediately while hot. Pass extra butter at the table if desired.
# Expert Tips:
01 -
- The accordion like slices catch every drop of garlic butter and get impossibly crispy in places while staying fluffy inside.
- They look ridiculously impressive on a platter but require zero culinary training to pull off.
02 -
- Do not skip the wooden spoon trick because one fully severed potato will fall apart on the grill and you will be sad about it.
- Brushing with extra butter halfway through cooking is the difference between good and unforgettable so set a timer and do not forget.
03 -
- Cold butter straight from the fridge will seize up on hot potatoes so always melt it first and keep it warm while you work.
- The thinner your slices the more crispy edges you get so take a deep breath and go slowly with that knife.