Tasty Grilled Hasselback Potatoes

I’d never heard of hasselback potatoes until a few years ago when I saw them at a friend’s dinner party. They looked fancy—all those thin slices fanned out like an accordion. I figured they’d be complicated to make, so I stuck with my regular baked potatoes.

Turns out, I was completely wrong. Hasselback potatoes are actually pretty simple. You just make a bunch of cuts across the potato without slicing all the way through, stuff some butter and herbs in there, and let the oven (or in this case, the grill) do its thing. The cuts get crispy while the inside stays soft and fluffy. It’s basically a baked potato that decided to get dressed up for a cookout.

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What Kind of Potatoes Should I Use?

Russet potatoes are the go-to choice for hasselback potatoes because they’re starchy and hold their shape well on the grill. Their thick skin helps keep everything together while you make those signature slices, and they get nice and crispy on the outside while staying fluffy inside. If you can’t find russets, Yukon golds will also work and give you a slightly creamier texture with a buttery flavor. When picking out your potatoes, look for ones that are similar in size so they cook evenly, and avoid any with green spots or lots of eyes.

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Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Russet potatoes: You can use Yukon gold potatoes instead of russets – they’ll give you a creamier texture and slightly sweeter flavor. Just pick medium-sized ones that are similar in size for even cooking.
• Salted butter: Unsalted butter works fine too, just add a pinch more salt to taste. For a dairy-free version, use olive oil or melted vegan butter, though you’ll miss out on some of that rich buttery flavor.
• Chives: Fresh parsley or green onions make great substitutes if you don’t have chives. You could also try fresh thyme or rosemary, but use less since they’re stronger – about 2 tablespoons should do it.
• Fresh garlic: In a pinch, you can use 1/2 teaspoon of garlic powder instead of fresh minced garlic. Mix it directly into the melted butter.

Watch Out for These Mistakes While Grilling

The biggest mistake when making hasselback potatoes is cutting all the way through the bottom, which causes the potato to fall apart – place chopsticks or wooden spoons on either side of the potato as a guide to prevent your knife from slicing too deep.

Skipping the foil wrap or unwrapping too early will result in burnt, undercooked potatoes, so keep them covered for the full 45 minutes to ensure they cook through evenly with the indirect heat.

Another common error is placing the potatoes directly over the flames instead of using the cool zone, which leads to charred outsides and raw centers – always use indirect heat and resist the urge to check on them too often.

Finally, make sure your butter is properly chilled before slicing it into the cuts, as soft butter will just melt and run off before the potato has a chance to absorb all that flavor.

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What to Serve With Grilled Hasselback Potatoes?

These grilled hasselback potatoes are perfect alongside just about any grilled meat you’re making for dinner. They pair really well with steak, grilled chicken breasts, or pork chops since they soak up all those good juices from the meat. If you’re going for a full backyard BBQ spread, serve them with some grilled corn on the cob and a fresh coleslaw. The buttery, garlicky flavor of these potatoes also makes them a great match for simple grilled fish like salmon or even some BBQ ribs if you’re feeding a crowd.

Storage Instructions

Store: Keep any leftover grilled hasselback potatoes in an airtight container in the fridge for up to 3 days. They’re great to have on hand for quick side dishes throughout the week, and honestly, they make a pretty awesome snack too.

Reheat: To bring back that crispy exterior, pop them in a 400°F oven for about 10-15 minutes until they’re heated through and the edges get crispy again. You can also reheat them on the grill if you’re already firing it up for something else, just wrap them in foil first so they don’t dry out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1150
• Protein: 15-20 g
• Fat: 50-60 g
• Carbohydrates: 140-150 g

Ingredients

For the chive butter:

• 1/2 cup salted Kerrygold butter, softened
• 2/3 cup fresh chives, finely chopped
• 3 garlic cloves, freshly minced
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika

For the potatoes:

• 4 large Russet potatoes, scrubbed
• 1 tablespoon extra-virgin olive oil
• Coarse sea salt to taste

Step 1: Prepare the Herb Butter

• 1/2 cup salted Kerrygold butter, softened
• 2/3 cup fresh chives, finely chopped
• 3 garlic cloves, freshly minced
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika

In a small bowl, combine the softened Kerrygold butter, fresh chives, minced garlic, kosher salt, black pepper, and smoked paprika.

Mix until well incorporated and the herbs are evenly distributed throughout the butter.

Shape the mixture into a log about 1 inch in diameter on a piece of parchment paper, then roll it tightly and refrigerate for at least 1 hour until firm enough to slice.

I find that rolling it in parchment makes it much easier to handle and slice cleanly later.

Step 2: Prepare the Potatoes for Slicing

• 4 large Russet potatoes, scrubbed

While the butter chills, scrub the large Russet potatoes under cold water to remove any dirt, then pat them dry completely.

Place each potato on a cutting board and position wooden spoons or chopsticks on either side of it—these will act as guides to prevent your knife from cutting all the way through the bottom.

This setup is crucial for hasselback potatoes, as you want thin slices that remain attached at the base.

Step 3: Slice and Stuff the Potatoes

• herb butter log from Step 1

Using a sharp knife, make thin, parallel cuts across each potato perpendicular to the board, spacing them about 1/4 inch apart.

The wooden spoons will stop your blade before it cuts through the bottom, keeping the potato intact.

Once all potatoes are sliced, remove the chilled herb butter from the refrigerator and slice it into thin pats.

Carefully insert butter slices into each cut in the potatoes, distributing them as evenly as possible throughout.

I like to work quickly here so the butter doesn’t warm up too much and slide around inside the slits.

Step 4: Season and Wrap for Grilling

• 1 tablespoon extra-virgin olive oil
• Coarse sea salt to taste

Place each stuffed potato on a large sheet of heavy-duty aluminum foil.

Drizzle the top of each potato lightly with extra-virgin olive oil and season generously with coarse sea salt.

Fold the foil up and around each potato to create a sealed packet, leaving a little space at the top for steam to circulate.

This foil wrapper is essential—it traps the heat and moisture, allowing the potatoes to steam from the inside while the exterior can develop some color.

Step 5: Grill the Potatoes Indirectly

Preheat your grill to medium-high heat (around 375-400°F) and establish a cool zone by having heat on only one side.

Place the foil-wrapped potatoes on the cooler side of the grill, away from direct flames.

Close the grill lid and cook for 45 to 50 minutes, until the potatoes are completely tender when pierced with a fork through the foil.

Check occasionally to ensure even cooking, rotating the packets if needed for uniform heat distribution.

Step 6: Unwrap and Serve

Carefully remove the potatoes from the grill using tongs or heat-resistant gloves, as the foil will be extremely hot.

Gently unwrap the foil (watch out for the steam!) and transfer each potato to a serving plate.

The butter will have melted into the slices, creating a creamy, herb-infused interior.

Serve immediately while hot, optionally adding any extra melted butter from the packet and a final sprinkle of coarse sea salt to taste.

Tasty Grilled Hasselback Potatoes

Delicious Tasty Grilled Hasselback Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 22 minutes mins

Servings 4 servings

Calories 1100 kcal

Ingredients

  

For the chive butter

• 1/2 cup salted Kerrygold butter, softened
• 2/3 cup fresh chives, finely chopped
• 3 garlic cloves, freshly minced
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika

For the potatoes

• 4 large Russet potatoes, scrubbed
• 1 tablespoon extra-virgin olive oil
• Coarse sea salt to taste

Instructions

 

• In a small bowl, combine the softened Kerrygold butter, fresh chives, minced garlic, kosher salt, black pepper, and smoked paprika. Mix until well incorporated and the herbs are evenly distributed throughout the butter. Shape the mixture into a log about 1 inch in diameter on a piece of parchment paper, then roll it tightly and refrigerate for at least 1 hour until firm enough to slice. I find that rolling it in parchment makes it much easier to handle and slice cleanly later.
• While the butter chills, scrub the large Russet potatoes under cold water to remove any dirt, then pat them dry completely. Place each potato on a cutting board and position wooden spoons or chopsticks on either side of it—these will act as guides to prevent your knife from cutting all the way through the bottom. This setup is crucial for hasselback potatoes, as you want thin slices that remain attached at the base.
• Using a sharp knife, make thin, parallel cuts across each potato perpendicular to the board, spacing them about 1/4 inch apart. The wooden spoons will stop your blade before it cuts through the bottom, keeping the potato intact. Once all potatoes are sliced, remove the chilled herb butter from the refrigerator and slice it into thin pats. Carefully insert butter slices into each cut in the potatoes, distributing them as evenly as possible throughout. I like to work quickly here so the butter doesn't warm up too much and slide around inside the slits.
• Place each stuffed potato on a large sheet of heavy-duty aluminum foil. Drizzle the top of each potato lightly with extra-virgin olive oil and season generously with coarse sea salt. Fold the foil up and around each potato to create a sealed packet, leaving a little space at the top for steam to circulate. This foil wrapper is essential—it traps the heat and moisture, allowing the potatoes to steam from the inside while the exterior can develop some color.
• Preheat your grill to medium-high heat (around 375-400°F) and establish a cool zone by having heat on only one side. Place the foil-wrapped potatoes on the cooler side of the grill, away from direct flames. Close the grill lid and cook for 45 to 50 minutes, until the potatoes are completely tender when pierced with a fork through the foil. Check occasionally to ensure even cooking, rotating the packets if needed for uniform heat distribution.
• Carefully remove the potatoes from the grill using tongs or heat-resistant gloves, as the foil will be extremely hot. Gently unwrap the foil (watch out for the steam!) and transfer each potato to a serving plate. The butter will have melted into the slices, creating a creamy, herb-infused interior. Serve immediately while hot, optionally adding any extra melted butter from the packet and a final sprinkle of coarse sea salt to taste.