I’m seeing Hasselback Potatoes all over the place so I decided I would finally succumb to the pressure and do my own version. Of course they will be grilled and of course they will be magnificent.
Grilled Hasselback Potatoes
Reynolds Wrap, Heavy Duty, Non-Stick Aluminum Foil
2 cloves of garlic, sliced into wafer thin slices
2 shallots sliced into wafer thin slices
Fresh herbs (I used chives and oregano)
6 pats of butter
1/2 cup grated cheese (I used fontina)
One thing that will be needed for this recipe is a serving spoon, but not for serving. It’s for the prepping. The key to Hasselback Potatoes is slicing almost through to the bottom of the potato but not all the way through.
Here’s where the spoon comes in. Place the potato lengthwise in the spoon and then slice it. The sides of the spoon will stop the knife blade before it goes all the way through the spud:
A perfect Hasselback Potato:
Next up, place the potato in a nest of Reynolds Wrap, Heavy Duty, Non Stick, Aluminum Foil (non stick side up as we are going to be dealing with cheese later). Then slide a sliver of garlic into every other slice in the potato. Do the same with the shallots in the remaining open slices. The Reynolds Wrap will also catch anything that might slide out or if you sliced the garlic and onion too thick and break the potato in half:
Hit the Hasselback Potatoes with salt and pepper and the herbs then a couple pats of butter per tater:
Now roll up the non stick aluminum foil over the top to seal the potatoes inside and place them on the grill:
Target temperature inside the grill is about 300 degrees. For this cook, I put coals on one side and none on the other and placed the potatoes on the side with no coals for about 90 minutes. Then I very carefully opened the foil pouches on top so I didn’t burn my fingers:
Next I added the grated cheese to the grilled Hasselback Potatoes:
Since the pouch is open exposing the potatoes to the air, time for some added flavor. I put in a couple small chunks of smoke wood:
I closed the lid for about 10 minutes to melt the cheese and get the smoke flavor into my taters. I wouldn’t recommend going much beyond that as the potatoes soak up the smoke like a sponge. When the cheese is melted, add some chopped chives and plate with your main course:
The garlic, shallots and herbs really bloom throughout the entire potato. The cheese and smokiness are an added bonus to this iconic dish. I left the potatoes in the foil on the plate making for easier clean up.
If you have any questions or comments, feel free to leave them below or shoot me an email.
Full disclosure, Reynolds Wrap compensated me to use their product in this post.
- Three potatoes
- Reynolds Wrap, Heavy Duty, Non-Stick Aluminum Foil
- 2 cloves of garlic, sliced into wafer thin slices
- 2 shallots sliced into wafer thin slices
- Black pepper
- Fresh herbs (I used chives and oregano)
- 6 pats of butter
- ½ cup grated cheese (I used fontina)
- Place each potato in a large serving spoon and slice widthwise very thin down to the sides of the spoon
- The serving spoon keeps you from slicing all the way through to the bottom
- Place each potato into a nest of Reynolds Wrap, Heavy Duty, Non Stick, Aluminum Foil
- Slide a wafer of garlic between every other slice and then do the same in the remaining open slices with wafers of shallot
- Hit the spuds with salt and pepper as well as the fresh herbs and two pats of butter per potato
- Close up the potatoes in the foil and place them on the indirect side of a 300 degree grill for about 90 minutes or until the taters get soft
- Open the top of the foil pouch very carefully as to not burn your fingers and place the grated cheese on top of each Hasselback Potato
- Toss in a couple small chunks of smoke wood onto the coals and close the lid for no more than 10 minutes or the potatoes could get too smoky
- Remove from the grill, add some fresh chives and plate with the main course