This is not my first time making grilled Hasselback potatoes. I have had a love-hate relationship with them in the past. I have always loved the presentation and the flavor, but I hated them when they would fall apart. I’d either cut them too deep, or handle them too roughly, and they would just fall to pieces. This time I got them just right.
For me, there are two keys to making these grilled Hasselback potatoes. The first is to not cut too deeply into the potatoes. The way to do that is to put two wooden spoons alongside the potatoes (after cutting a small piece off the bottoms of the potatoes so that they do not roll around). When you slice them vertically, the spoons will stop the knife at the same point for each cut, well above the bottom, preventing you from cutting too far.
Second, when adding ingredients in between the slices, grab the ends of the potatoes. This will keep you from spreading the slices open too far, causing them to tear and fall apart. Follow those two simple steps and you’ll end up with great potatoes, too.
Grilled Hasselback Potatoes
- 4 large Russet potatoes rinsed, dried
- Olive oil
- 3 large cloves of garlic minced
- 1/4 cup grated Parmesan cheese
- Dried thyme
- Salt and freshly ground pepper
- 1/4 cup shredded mozzarella cheese
- Cut a small piece off the bottoms of the potatoes so they do not roll around.
- Place two wooden spoons alongside the potatoes and slice them vertically every 1/8" down to the spoons.
- Microwave potatoes for 5 minutes. Flip and microwave another 5 minutes. Let cool until you can handle them.
- Grabbing the ends of the potatoes, brush them with oil, getting some oil between the slices.
- Sprinkle garlic into the slices.
- Sprinkle tops of potatoes with the Parmesan, thyme, and salt and pepper. Cover loosely with foil.
- Place over indirect heat in a preheated grill until tender, about 20 minutes.
- Serve sprinkled with the remaining mozzarella cheese.