Tender Grilled Hasselback Potatoes (Printable)

Crispy grilled Hasselback potatoes with garlic herb butter, perfect for barbecues.

# 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

# Steps:

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 nearly through to the bottom without separating the base.
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 - Using a pastry brush, generously coat each potato with the garlic herb butter, taking care to work the mixture down between the accordion slices for even flavor distribution.
05 - Loosely wrap each potato in a double layer of aluminum foil, leaving the top partially open to allow the edges to crisp during grilling.
06 - Place the foil-wrapped potatoes directly on the grill grate, 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 achieve a golden, crisp exterior.
07 - Transfer the potatoes to a serving platter. Finish with grated Parmesan cheese, chopped chives, and a crack of fresh pepper. Serve immediately while hot.

# Expert Tips:

01 -
  • The accordion style slices catch butter and herbs in every single crevice so each bite is more flavorful than the last.
  • Grilling them in foil means virtually no cleanup and the final unwrap gives you that irresistible char.
  • They look wildly impressive but the technique is honestly forgiving once you get the hang of the slicing.
02 -
  • Those wooden spoons are not optional because they are the only thing standing between you and a fully severed potato that falls apart on the grill.
  • Brushing between the slices takes patience but skipping it means the interior stays plain while only the outside gets seasoned.
03 -
  • Soak the potatoes in cold water for ten minutes after slicing then pat completely dry before buttering because excess moisture is the enemy of crisp edges.
  • If your grill has hot spots position the potatoes over the more moderate zone so the butter does not scorch before the insides cook through.

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