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. In no time you too can be enjoying some cedar planked Hasselback potatoes. 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!
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.
I love making ‘regular’ baked potatoes. And I love making Hasselback potatoes (read the history of them here). For whatever reason, I find making them to be more fun. They are cool looking. They’re super-easy to cook. These three cheese Hasselback potatoes are simple yet packed with plenty of yummy creamy cheese. I love cheese. I love these potatoes.
Time for me to fess up. In the past I’ve cut my Hasselback potatoes by hand, using an old wooden spoon to prevent me from cutting too far. I was fairly successful at it, but it was time consuming and often frustrating. So now I ‘cheat’. I bought a slicing rack for these three cheese Hasselback potatoes and my life is oh so much better since I did. Perfectly sliced potatoes, every single time. I admit, it’s not a kitchen gadget that I find myself using every day, but when I do need it it saves me a lot of time and a whole lot of frustration!
Make sure you use a good grater for the cheese, and definitely don’t buy the pre-grated stuff unless you absolutely have to!