Grilled Hasselback Potatoes with Herbs

My neighbor Dave bet me fifty bucks I could not make potatoes look fancy on a grill, and those Hasselback slices fanning out like accordions won me that bet hands down.

I served these at our block party last summer and three people stopped mid conversation to ask what that smell was.

Ingredients

• 4 medium russet or Yukon gold potatoes: Yukons give you creamier centers while russets crisp up more, so pick based on your texture preference.
• 4 tbsp unsalted butter, melted: Unsalted lets you control the seasoning, and melting it helps the herb flavor bloom.
• 2 cloves garlic, finely minced: Fresh garlic matters here since it gets right into those slices and cooks slowly.
• 1 tbsp fresh parsley, chopped: Adds a bright finish that dried parsley simply cannot match.
• 1 tsp fresh thyme leaves: Thyme and potatoes are old friends, and the subtle earthiness grounds the butter.
• 1/2 tsp kosher salt: Kosher salt dissolves evenly and seasons without overpowering.
• 1/4 tsp freshly ground black pepper: Fresh cracked gives a gentle heat that preground cannot replicate.
• 2 tbsp grated Parmesan cheese (optional): Melts into the folds and creates little salty crispy pockets.
• 1 tbsp chopped chives (optional): A mild onion freshness on top balances the richness.
• Fresh cracked pepper to taste (optional): For finishing when you want a little extra bite.

Instructions

Get the grill hot:

Preheat your grill to medium high, around 400 degrees, and let the grates get good and hot so you get those beautiful marks.

Slice with care:

Scrub those potatoes clean, then nestle each one between two wooden spoons and slice crosswise at eighth inch intervals, letting the spoon handles stop your knife before it goes all the way through.

Mix the garlic butter:

Stir together melted butter, minced garlic, parsley, thyme, salt, and pepper in a small bowl until it smells like something you want to put on everything.

Brush it into every crevice:

Carefully brush the herb butter all over each potato, using your fingers to gently fan the slices open so the butter seeps down between them.

Wrap in foil loosely:

Wrap each potato in a double layer of foil but leave the top slightly open so steam can escape and edges can crisp.

Grill low and slow:

Set the potatoes directly on the grill, close the lid, and cook for 35 to 40 minutes, brushing with extra butter every so often, then unwrap the foil for the last 5 to 10 minutes to let those edges turn golden and crunchy.

Finish and serve:

Move the potatoes to a platter, shower them with Parmesan and chives, and serve immediately while the butter is still sizzling.

Save

Watching Dave try to figure out how I made something that beautiful on a basic backyard grill made every minute of careful slicing worth it.

Choosing the Right Potato

After making these dozens of times, I reach for Yukon golds when I want a creamy, buttery center and russets when maximum crunch is the goal.

Making It Your Own

A pinch of smoked paprika in the butter changed everything for me, adding a depth that made these taste like they came off a professional smoker.

Getting Ahead

You can slice the potatoes and mix the butter a few hours ahead, which saves you from rushing while your guests are already mingling.

• Store sliced potatoes in cold water so they do not brown.
• Keep the butter mixture at room temperature so it stays brushable.
• Always remember to pat the potatoes completely dry before grilling or the butter will slide right off.

Save

Fifty bucks aside, these potatoes have become the thing everyone asks me to bring, and honestly I stopped minding that Dave never paid up.

Recipe FAQs

→ What are Hasselback potatoes?

Hasselback potatoes are potatoes that have been sliced crosswise in thin, even intervals without cutting all the way through. This accordion-style cut creates crispy edges while keeping the inside soft and creamy. The technique originated in Stockholm, Sweden, at the Hasselbacken restaurant.

→ Do I need to peel the potatoes before grilling?

No, you should leave the skins on. The skin helps hold the potato together while grilling and adds a pleasant rustic texture. Just wash and scrub them thoroughly before slicing to remove any dirt or debris.

→ How do I keep from cutting all the way through the potato?

Place the potato between two wooden spoons or chopsticks on your cutting board. The handles act as a guard, preventing your knife from slicing completely through. Cut at 1/8-inch intervals for the best fanning effect during cooking.

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

Yes. Bake them at 400°F (200°C) on a foil-lined baking sheet for about 45–55 minutes. Baste with garlic butter halfway through, and broil for the last 3–5 minutes for extra crispiness. The flavor will be slightly less smoky but equally delicious.

→ What potatoes work best for Hasselback-style cooking?

Russet and Yukon gold potatoes are ideal. Russets offer a fluffy interior with a starchy exterior that crisps beautifully. Yukon golds have a creamier, buttery texture inside. Choose medium-sized, uniformly shaped potatoes for even cooking and an attractive presentation.

→ How do I get the garlic butter into the slices?

Use a pastry brush to generously coat the outside, then gently fan the slices apart and let the butter drip between them. You can also use a spoon to drizzle the melted butter mixture directly into the gaps. Basting again midway through grilling ensures the flavor penetrates deeply.

→ Can I prepare these ahead of time?

You can slice the potatoes and prepare the garlic butter mixture up to a day in advance. Store sliced potatoes in cold water in the refrigerator to prevent browning, and pat them completely dry before brushing with butter and grilling. The butter mixture can be kept covered at room temperature.