Tender Grilled Hasselback Potatoes

Smoke curling up from the grill on a July evening, tin foil crackling, and the unmistakable smell of garlic meeting open flame that is the moment Hasselback potatoes stopped being a side dish and started being the main event at my cookouts.

A friend once told me these potatoes ruined regular baked potatoes for her, and I understood completely because after you taste those crispy edges with the soft centers, there is no going back to plain.

Ingredients

• 4 medium russet or Yukon gold potatoes: Yukons give you creamier interiors while russets crisp up more aggressively on the outside, so pick based on your texture loyalty.
• 4 tbsp unsalted butter, melted: Unsalted lets you control the seasoning, and melting it helps the garlic and herbs distribute evenly into every slice.
• 2 cloves garlic, finely minced: Fresh garlic is nonnegotiable here because the grill heat mellows it into something sweet and nutty.
• 1 tbsp fresh parsley, chopped: Adds brightness that cuts through the richness of the butter.
• 1 tsp fresh thyme leaves: Thyme and potatoes are old friends, and the woodsy aroma pairs beautifully with smoke.
• 1/2 tsp kosher salt: Kosher salt dissolves slowly, seasoning in layers rather than all at once.
• 1/4 tsp freshly ground black pepper: Always freshly ground because the preground stuff tastes like dust by comparison.
• 2 tbsp grated Parmesan cheese (optional): Melts into the crevices and creates little salty, savory pockets.
• 1 tbsp chopped chives (optional): A mild onion finish that makes the potatoes feel finished and restaurant worthy.

Instructions

Get the grill going:

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

Slice with intention:

Scrub the potatoes clean, then nestle each one between two wooden spoons or chopsticks so your knife stops before cutting through, and slice at narrow eighth inch intervals across the potato.

Mix the garlic butter:

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

Bathe the potatoes:

Brush the butter mixture generously over and between the slices, taking your time because this is where the flavor lives.

Wrap and grill:

Wrap each potato loosely in a double layer of foil with the top slightly open, place them directly on the grill, cover, and cook for 35 to 40 minutes.

Finish with a char:

Remove the foil for the last 5 to 10 minutes and brush once more with butter so the edges crisp and curl in the heat.

Serve with flair:

Transfer to a platter, shower with Parmesan and chives, and bring them to the table while they are still sizzling.

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The first time I served these at a backyard gathering, three people asked for the recipe before they even finished chewing, and my cousin quietly ate four of them standing at the counter before dinner officially started.

Choosing the Right Potato

After making these more times than I can count, I have learned that uniform size matters more than variety, because potatoes of different thicknesses finish cooking at different times and you end up with some perfect and some underdone.

Making It Your Own

A pinch of smoked paprika in the butter changes the whole personality of the dish, and if you want to go dairy free, a good vegan butter works surprisingly well though you lose a bit of that golden browning.

What to Serve Alongside

These potatoes hold their own next to grilled steaks, smoked chicken, or even a simple green salad with vinaigrette, and a cold glass of Sauvignon Blanc somehow makes everything taste better.

• Keep leftovers in foil and reheat directly on the grill the next day.
• Double the butter mixture because you will want extra for brushing.
• Remember that presentation is half the magic so garnish before serving.

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Some dishes earn a permanent spot in your rotation not because they are fancy but because they make people happy, and these grilled Hasselback potatoes have never once let me down.

Recipe Questions & Answers

→ What are Hasselback potatoes?

Hasselback potatoes are potatoes sliced crosswise at narrow intervals without cutting all the way through, creating an accordion-like shape. This technique allows butter and seasonings to penetrate between the slices while exposing more surface area for crisping during cooking.

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

Place each potato between two wooden spoons or chopsticks on a cutting board. The spoons act as a guard, preventing your knife from slicing completely through the bottom. Use a sharp knife and make even 1/8-inch cuts across the potato.

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

Yes, you can bake Hasselback potatoes in an oven at 400°F (200°C) for roughly the same amount of time. Place them on a baking sheet lined with parchment paper. The grill adds a subtle smokiness, but the oven yields equally crispy and tender results.

→ What type of potato works best for Hasselback cutting?

Russet and Yukon gold potatoes are ideal choices. Russets offer a fluffy interior with a crisp skin, while Yukon golds provide a creamier, buttery texture. Choose medium-sized, evenly shaped potatoes for uniform slicing and consistent grilling.

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

Use a pastry brush to generously coat the entire potato, gently pressing the bristles between the slices to push the melted garlic herb butter down into the cuts. Reapplying butter midway through grilling ensures maximum flavor and crispiness throughout.

→ Are grilled Hasselback potatoes gluten-free?

Yes, all the core ingredients — potatoes, butter, garlic, and fresh herbs — are naturally gluten-free. If using Parmesan cheese as a topping, verify it is certified gluten-free to avoid any cross-contamination concerns for those with severe sensitivities.