Grilled Hasselback Potatoes with Herbs (Printable)
Crispy, tender grilled Hasselback potatoes loaded with garlic butter and fresh herbs for your next cookout.
# What You'll Need:
→ Potatoes
01 - 4 medium russet or Yukon gold potatoes
→ Garlic Herb Butter
02 - 4 tbsp unsalted butter, melted
03 - 2 cloves garlic, finely minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp fresh thyme leaves
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
→ Optional Toppings
08 - 2 tbsp grated Parmesan cheese
09 - 1 tbsp chopped fresh chives
10 - Fresh cracked pepper to taste
# How-To Steps:
01 - Preheat grill to medium-high heat, approximately 400°F. Ensure grates are clean and lightly oiled.
02 - Wash and scrub potatoes thoroughly under running water. Place each potato between two wooden spoons or chopsticks to act as a cutting guide. Slice crosswise at 1/8-inch intervals, cutting nearly through to the bottom without separating the potato.
03 - In a small mixing bowl, combine melted butter, minced garlic, chopped parsley, thyme leaves, kosher salt, and black pepper. Stir until well blended.
04 - Brush the garlic herb butter generously over each potato, carefully working it between the accordion slices for even flavor distribution.
05 - Wrap each potato loosely in a double layer of aluminum foil, leaving the top slightly open to allow crisping during grilling.
06 - Place foil-wrapped potatoes directly on the grill, cover, and cook for 35 to 40 minutes. Brush with additional garlic butter every 10 to 15 minutes. Remove the foil for the final 5 to 10 minutes to develop a crisp, golden exterior.
07 - Transfer potatoes to a serving platter. Sprinkle with grated Parmesan cheese and chopped chives. Add fresh cracked pepper to taste and serve immediately while hot.
# Expert Advice:
01 -
- The fan shape catches every bit of garlic butter, so each bite is more flavorful than the last.
- They look like you spent hours but the grill does almost all the work for you.
02 -
- Those wooden spoons are not optional because one distracted slice all the way through ruins the fan effect entirely.
- Removing the foil for the final minutes is the difference between soft potatoes and the crispy edges that make people close their eyes when they bite in.
03 -
- Use the thinnest, sharpest knife you own because a dull blade crushes the slices together instead of cutting clean through.
- Warm your butter just until melted, not hot, because overheated butter cooks the raw garlic and turns it bitter before it ever hits the grill.