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Grilled Hasselback Potatoes

Course Side
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • 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.