I’m a big fan of Hasselback potatoes. They’re like a cross between scalloped potatoes and baked potatoes. They look cool and are actually pretty easy to make. This time I took my classic favorite Hasselback potato recipe and threw in a twist: I baked the potatoes on my grill on a cedar plank. The plank added a wonderful aroma and flavor to the potatoes. Not too much, but just enough to make me say “Wow, that’s great and different!”.
Cutting a potato Hasselback-style is actually pretty easy. You can just put a wooden spoon along the potato and slice them manually. The spoon will stop you from going all the way through the potato. Or you can ‘cheat’ like I do and get a Hasselback potato slicer (see below). It holds the potato in place. It also makes sure that each cut is the same thickness. And of course, it prevents you from cutting the potato too far. Hey, who doesn’t need another kitchen gadget!
I’m a big fan of Hasselback potatoes. They’re like a cross between scalloped potatoes and baked potatoes. They look cool and are actually pretty easy to make.
Course Side Dish
Prep Time 15minutes
Cook Time 40minutes
4Russet potatoesscrubbed clean
freshly ground black pepper
Soak cedar planks in water for at least 1 hour.
Cut the potatoes in Hasselback fashion. I use a tool to do this (link above). You can also lay wooden spoons alongside the potato. As you cut the potato into slices, the spoons will prevent you from cutting all the way through.
Gently and carefully lightly spread the potato segments apart.
Brush the tops of the potatoes with the oil. Try to get some down inside the segments, but don't over-oil them. You want just a light coating.
Generously salt and pepper the potatoes.
Fire up your grill for direct cooking. Remove the plank from the water and place over the fire. Char on both sides then remove the plank to indirect cooking. You want a cook temperature of around 400 F.
Transfer the potatoes to the plank and cook for 30-40 minutes until a toothpick (I use a thin skewer) inserts easily into the potato. I find it's easier to poke it from the side, into the ends.
If you wish to serve with cheese melted over the top, just sprinkle the potatoes with the cheese and cook another 5 minutes.
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.