Grilled Hasselback Potatoes

These Grilled Hasselback Potatoes are so easy to make on the grill and they make the perfect side dish for your next barbeque or gathering.

If you’re looking for a show-stopping side dish to impress your guests at your next barbecue, grilled Hasselback potatoes are a great option. These crispy, flavorful potatoes are sliced thin and grilled until they’re crispy on the outside and tender on the inside.

They’re easy to make and can be customized with your favorite seasonings and toppings. Give them a try and watch as they become a crowd favorite.

Why Grilled Hasselback Potatoes are Great For the Grill

Grilled Hasselback Potatoes are a great option for the grill because you can vary its placement on the grill to allow the potatoes to cook through to tenderness, then move it to more direct heat to develop a crispy exterior while remaining soft and tender on the inside.

They can be cooked on the grill alongside your other barbecue favorites, so your main dish and side dishes are done at the same time. They are a great side dish that can be served alongside chicken thighs, tri tip, or ribs.

What are Hasselback Potatoes?

Hasselback potatoes are a type of potato dish that originated in Sweden. They are made by slicing a potato thinly, but not all the way through, creating a series of slits that fan out like an accordion. The potato is then roasted, baked, or grilled until crispy on the outside and tender on the inside.

The name “Hasselback” comes from the Hasselbacken hotel and restaurant in Stockholm, Sweden, where the dish was first served in the 1940s. The dish quickly became popular and is now a classic Swedish dish.

It can be made with a variety of potato types, such as Russet or Yukon Gold, and can be customized with different seasonings and toppings to suit your taste preferences. Grilling the Hasselback potatoes adds an extra layer of flavor and smokiness to the dish.

» You might also like Grilled Mexican Street Corn.

Ingredients Needed

• Medium Russet Potatoes – Russets work really well for this, so I tend to use them the most, but you can use any potatoes you have on hand.
• Salt – Potatoes need a lot of salt to give them flavor, so plan to use regular table salt as well as flake salt for finishing.
• Salted Butter – The butter helps get the outside super crispy. The extra salt in the butter gives more intense flavor.
• Extras: You might want to dress up your potatoes with some seasoned salt, chives, garlic, and ground black pepper. You can also sprinkle on shredded cheese, if you want.

What Temperature Should Hasselback Potatoes Be Grilled At?

Hasselback potatoes should be grilled at a moderate temperature of around 350-375°F (175-190°C) using indirect heat. This will ensure that the potatoes cook through evenly without burning. You want them to develop a nice crispy exterior while becoming tender and fluffy inside.

If you cook them too fast or over too high a heat, they will burn on the outside before the inside is cooked. I will often cook them on indirect heat at 350° F, then put them over more direct heat once they are tender, so they get a crispier crust.

How Long Does It Take to Grill Hasselback Potatoes?

Grilling time for Hasselback potatoes can vary depending on the thickness of the potatoes and the grill temperature you’ve chosen. However, on average, it takes about 40 – 45 minutes to grill Hasselback potatoes until they are crispy on the outside and tender on the inside.

To ensure that the potatoes cook through evenly, it’s important to grill them on the cooler side of the grill, away from the direct heat source. This will prevent them from burning and will allow them to cook through slowly and evenly. Make sure to rotate them once or twice while they are cooking.

How to Grill Hasselback Potatoes

Use a sharp knife to cut each potato into thin slices without cutting all the way through the potato at the bottom, and sprinkle each potato with salt, reserving 1/2 teaspoon for the butter mixture. Try to make sure the salt gets down into each slice of the potato.

Place each potato inside a square of tinfoil large enough to wrap around the entire potato. This will keep the moisture locked into the potato so that it can steam cook the inside. This will result in a super fluffy interior.

Mix the reserved salt, butter, chives, and pepper together in a bowl until well combined, then spoon a little bit of the butter mixture between each slice of the potatoes. I just use a knife to slide it in between the layers.

Seal the potatoes in the foil.

Heat the grill to medium-high heat (around 350° F) on one side only, creating an area of indirect heat where you can place the potatoes.

Cook for 45 minutes, rotating once or twice. After about 45 minutes, open a packet and squeeze the potato with your fingers to check for doneness. It should have a good amount of give. You can also insert a fork or knife to check for doneness.

When you’re sure it’s done in the center, take the potatoes out of the foil and turn up the grill to 400° F. You still don’t want the potatoes to scorch, so keep a close eye on them. You want to keep rotating them around the heat so they get crispy and golden all around.

Some Tips for Grilling Hasselback Potatoes

• Use a sharp knife: A sharp knife will make it easier to cut thin slices into the potato without cutting all the way through.
• Experiment with toppings: Hasselback potatoes can be topped with a variety of toppings, such as cheese, bacon, sour cream, or chives, to add extra flavor and texture.
• Slice the potatoes evenly: Try to slice the potatoes as evenly as possible to ensure they cook evenly.

Recipe Notes

• To help slice the potatoes without going all the way through, place chopsticks on either end of the potato and slice through until you reach the chopstick.
• If you have leftover grilled Hasselback potatoes, store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them in a freezer-safe container or zip-top bag for up to 3 months.
• When reheating, you can either microwave them or reheat them in the oven or on the grill. If reheating in the oven or on the grill, wrap them in foil to prevent them from drying out. Before reheating, let them come to room temperature for 10-15 minutes.

More Grilled and Smoked Potato Recipes to Try

• Grilled Twice Baked Potatoes
• The Best Smoked Sweet Potatoes
• Simple & Delicious Traeger Baked Potatoes

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