Description
These Hasselback potatoes are grilled to crispy-edged perfection with an unbelievably creamy interior, infused with smoky flavor. They are the ideal side dish for any grilled meal or a hearty snack.
Ingredients
- 4 medium Russet or Yukon Gold potatoes, scrubbed
- 3–4 tablespoons olive oil or avocado oil
- 1 teaspoon sea salt, or to taste
- ½ teaspoon black pepper, freshly ground, or to taste
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 tablespoon fresh rosemary or thyme, finely chopped (optional)
- Optional: ½ cup grated Parmesan cheese
- Optional: Crispy crumbled bacon for topping
Instructions
- 1. Prepare Potatoes: Place a potato between two wooden spoons or chopsticks. Make thin, parallel cuts about 1/8-inch apart, going almost to the bottom but not cutting all the way through. Repeat for all potatoes.
- 2. Par-boil (Optional but recommended): Bring a pot of salted water to a boil. Add potatoes and boil for 8-10 minutes, or until slightly tender but still firm. Drain and pat completely dry.
- 3. Season Potatoes: In a bowl, toss the prepared potatoes with olive oil, salt, pepper, minced garlic, and herbs. Gently open the cuts to ensure seasoning gets into each crevice.
- 4. Preheat Grill: Preheat your grill to medium-high heat (375-400°F / 190-200°C), setting up for both direct and indirect heat zones while properly oiling the grates to prevent stickage.
- 5. Grill Indirectly: Place the seasoned potatoes over the indirect heat zone. Close the lid and grill for 20-30 minutes, turning every 10-15 minutes, until tender when pierced with a fork.
- 6. Crisp on Direct Heat: Move the potatoes to the direct heat zone. Grill for another 5-10 minutes, flipping frequently, until the edges are golden brown and beautifully crisp. Watch carefully to avoid burning.
- 7. Serve: Remove from grill. If desired, sprinkle with grated Parmesan cheese or crumbled bacon. Serve hot and enjoy your delicious Tender Grilled Hasselback Potatoes!
- Prep Time: 15 mins
- Cook Time: 35-40 mins