Tender Grilled Hasselback Potatoes (Printable Version)

Crispy grilled Hasselback potatoes with garlic herb butter, fresh parsley and thyme — a stunning barbecue side dish.

# What You 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 chives
10 - Fresh cracked pepper to taste

# Directions:

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 to the bottom without slicing all the way through.
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 - Brush the garlic herb butter generously over each potato, taking care to work the mixture down between the fan-like slices for even flavor distribution.
05 - Wrap each potato loosely in a double layer of aluminum foil, leaving the top slightly open to allow moisture to escape and promote crisping.
06 - Place the foil-wrapped potatoes directly on the grill, 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 develop a crisp, golden exterior.
07 - Transfer the potatoes to a serving platter. Sprinkle with grated Parmesan cheese and chopped chives if desired, and serve immediately while hot.

# Expert Tips:

01 -
  • Those accordion slices catch butter and char in a way no baked potato ever could.
  • They look wildly impressive but honestly require more patience than skill.
  • The garlic herb butter soaks into every crevice so each bite carries flavor.
02 -
  • Do not skip the wooden spoon trick because one fully severed potato will fall apart on the grill in minutes.
  • Brushing butter between the slices midway through cooking keeps them from drying out inside.
03 -
  • Let the butter cool slightly before brushing so it clings rather than running straight off the potato.
  • The narrower your slices, the more edges crisp, so patience with the knife pays off at the table.

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