Tender Grilled Hasselback Potatoes

The grill was already hot and I was staring at a bag of russets wondering what would happen if I combined Hasselback cuts with open flame. Forty five minutes later I was dragging everyone outside to see these fanned golden beauties sizzling on the platter. The garlic butter had pooled in every crevice and caramelized against the grates. Nobody spoke until every single potato was gone.

My neighbor Dave wandered over one July evening asking what smelled so good and ended up eating two of them standing at the picnic table with his plate balanced on his knee. His wife sent me a text the next morning asking for the recipe. That was the moment I knew this dish had earned a permanent spot in my summer rotation.

Ingredients

• 4 medium russet or Yukon gold potatoes: Yukon golds give you a creamier interior while russets get crispier edges so choose based on what texture you prefer.
• 4 tbsp unsalted butter, melted: Unsalted lets you control the seasoning and melting it first helps it seep into every slice.
• 2 cloves garlic, finely minced: Fresh garlic matters here since it toasts slightly on the grill and becomes sweet and fragrant.
• 1 tbsp fresh parsley, chopped: Adds a bright grassy note that balances the richness of the butter.
• 1 tsp fresh thyme leaves: Thyme holds up to high heat better than most herbs and brings a subtle earthiness.
• 1/2 tsp kosher salt: Kosher salt dissolves evenly and seasons without overpowering.
• 1/4 tsp freshly ground black pepper: Always use freshly ground for the most aromatic result.
• 2 tbsp grated Parmesan cheese (optional): Melts into the folds and creates salty savory edges.
• 1 tbsp chopped chives (optional): A mild onion finish that looks beautiful scattered on top.

Instructions

Get the grill going:

Preheat your grill to medium high heat around 400 degrees Fahrenheit. You want the grates hot enough to create char but not so fierce that the butter burns instantly.

Prep the potatoes:

Wash and scrub each potato thoroughly then place it between two wooden spoons or chopsticks on your cutting board. Slice crosswise at eighth inch intervals letting the spoon handles stop your knife before it cuts all the way through.

Mix the garlic herb butter:

Combine melted butter, minced garlic, parsley, thyme, salt, and pepper in a small bowl until fragrant. Give it a taste and adjust the salt if needed.

Brush everything generously:

Use a pastry brush to work the butter mixture all over and between the slices. Take your time here because this is where the flavor lives.

Wrap in foil:

Loosely wrap each potato in a double layer of foil leaving the top slightly open so steam escapes and some crisping can happen.

Grill to perfection:

Place the potatoes directly on the grill, cover, and cook for 35 to 40 minutes brushing with more garlic butter every ten minutes or so. Unwrap the foil for the last 5 to 10 minutes to let the edges go golden and crisp.

Serve and finish:

Transfer to a serving platter and shower with Parmesan and chives while still hot. The cheese will melt into the crevices and the chives add a fresh bite.

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I made these for a family reunion once and watched my aunt hold one up to the light like a piece of sculpture turning it slowly to see every crispy ridge. She does not cook and she asked me to teach her. That felt like something.

Tools That Actually Help

A truly sharp knife makes the slicing almost meditative while a dull one turns it into a frustrating wrestling match. The pastry brush is worth owning for this recipe alone because spooning butter over the tops never gets it deep enough into the folds.

Making It Your Own

A pinch of smoked paprika stirred into the butter gives you a deep campfire flavor that works beautifully with grilled meats. You can swap in vegan butter for a dairy free version and nobody at the table will guess the difference.

What to Serve Alongside

These potatoes love company and they play well with grilled chicken, steak, or even a big green salad with a tangy vinaigrette. A chilled glass of Sauvignon Blanc alongside makes a simple weeknight dinner feel like a occasion.

• Let the potatoes rest for two minutes after grilling so the butter settles rather than running off.
• Leftovers reheat beautifully in a hot oven for about ten minutes.
• Always make one more potato than you think you need because someone will want seconds.

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Every summer deserves a side dish that makes people gather around the grill and ask questions. These are those potatoes. Enjoy.

Recipe FAQs

→ What type of potatoes work best for Hasselback cuts?

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 and cooking.

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

Place each 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 consistent 1/8-inch intervals for the signature accordion look and even crisping.

→ 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, uncovered for the last 10 minutes to crisp up. Baste with garlic butter halfway through. The grill adds a subtle smokiness, but oven-baked Hasselback potatoes are equally delicious.

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

Use a pastry brush to generously coat the outside, then gently fan the slices open with your fingers to let the butter seep between them. You can also use a spoon to drizzle the melted butter directly into the cuts. Repeating this midway through grilling enhances the flavor and crispness.

→ Can I prep these ahead of time?

You can slice the potatoes up to 4 hours in advance. Store them submerged in cold water in the refrigerator to prevent browning. Pat them completely dry before brushing with butter and grilling. The garlic herb butter can also be made a day ahead and reheated.

→ What pairs well with grilled Hasselback potatoes?

They complement grilled steaks, chicken, or ribs beautifully. For a lighter meal, serve alongside a fresh green salad or grilled vegetables. A crisp Sauvignon Blanc or a light lager balances the rich, buttery flavors nicely.