Grilled Hasselback Potatoes are ideal for entertaining. Easy to prep ahead, crunchy on the edges, lightweight centers drenched with bourbon garlic butter for lots of flavor!
Grilled Hasselback Potatoes are a fancier way to serve potatoes for any BBQ you need something a little out of the ordinary. They were originally created as a side dish at a restaurant in Stockholm Sweden called Hasselbacken.
The seasoned potatoes turn out crispy on the outside and tender on the inside. Almost like thick potato chips, but all still connected at the base. I’m sharing them with a Bourbon Garlic Butter like I used in my recipe for a perfectly Grilled Steak here. (You can see that recipe in a photo at the bottom of this post!)
The trick to making Grilled Hasselback Potatoes is to cut the slices very thinly while also making sure that they are all the same width. To do this you cut a slice off of any side to give the bottom of the potato a firm steady base. You use chopsticks alongside each side and when cutting through the potatoes the chopsticks stops you from cutting all the way through allowing the fanning of the potato to stuff with the Bourbon Garlic Butter.
Need more Potato inspiration for what to serve along side your meal? Find all of our POTATO recipes you need here!
Points of interest for Grilled Hasselback Potatoes:
- Nervous about how to cut the potatoes? This video from Rhee Drummond (aka, the Pioneer Woman) on the food network site shows you exactly how to cut one!
- If you don’t want to grill them, they are easily done in an oven at 400° for 45-50 minutes. Spray the pan with olive oil to prevent sticking.
- You can use any size potatoes, for a tailgating party you could use very tiny potatoes and serve them with a dip alongside as an appetizer.
- These Grilled Hasselback Potatoes are served with a Bourbon Garlic butter, but any sauce would work. I have recipes on my site for a Hatch Chili Salsa, an El Pollo Loco Avocado Salsa, and a Chimichurri Herby Sauce that would all work really well for flavoring the potato slices. You could also make it super easy like my friend Julie at Hostess at Heart did and use some store-bought herbs for your potatoes. (You can find her recipe for Hasselback potatoes here!)
Looking for other recipes to serve at a BBQ as a side dish? Check out these!
Grilled Steak with Bourbon Garlic Butter
- 3 pounds russet potatoes
- 8 tablespoons bourbon Garlic Butter
- Place the potatoes on a cutting board and cut a narrow 1/4-inch slice from the bottom of each potato; discard the slice (this helps the potato lie flat and provides a sturdy base).
- Place two long handled wooden chopsticks on each side of the potato along the longer side of the potato.
- Slice each potato crosswise, making 1/4-inch apart slices, cutting down to the cutting board. (The chopsticks stops the knife from cutting entirely through the potato. )
- Completely rinse and dry potatoes after cutting. While rinsing, fan apart potatoes to rinse out starch so butter will be able to get down in there.
- Divide butter among all potatoes and stuff it down In between all of the slices
- Prepare a foil packet to go on the grill. Brush the bottom or spray the bottom with olive oil. Place potatoes on the foil packet, seal.
- Heat Grill to High. Place Potatoes on grill while grill is heating up off set of the flames. Open Foil packet with 15-20 mins remaining to allow edges to really get crispy. Potatoes will need to cook for 45-60 minutes total.
- You can make the potatoes early in the day and then just rewarm them before serving. They are better served hot so you get the crispy edges and moist insides.
Serving Size:8 Servings
Amount Per Serving: Calories: 251
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