Grilled Hasselback Potatoes

Grilled hasselback potatoes are great for entertaining. Prep ahead, cook until crunchy on the edges, moist in the center and coated with delicious herb garlic butter for lots of flavour!

Ingredients

6 to 8 medium sized russet potatoes or sweet potatoes
6 – 8 tablespoons Herb Garlic Butter (plus more for serving)
Salt, Freshly Ground Pepper & Paprika
Optional – Fresh herbs & feta cheese for serving

Preparation

Place the potatoes on a cutting board and cut a narrow ¼-inch slice from the bottom of each potato; discard the slice (this will help the potato lie flat when cooking).

Place two long handled wooden spoons lengthwise on each side of the potato.

Slice each potato crosswise, making ¼ inch slices, cutting down until the knife hits the spoons.

Completely rinse the potatoes with cold water. While rinsing, fan apart potatoes to rinse out starch.

Dry potatoes after rinsing.

Place the potatoes in the microwave (3 or 4 at a time) and microwave on high for 4-5 minutes.

Brush each potato all over with 1 tablespoon of herb garlic butter (including between each of the slices).

Sprinkle with salt, pepper & paprika.

Heat grill to 425°F – 450°F leaving a portion of the grill for indirect cooking. Place potatoes on a sheet pan and place sheet pan over the indirect heat area. Cook for 35-45 minutes until potatoes are cooked through and crispy.

** If you want to make the hasselback potatoes earlier in the day, cook them until almost done and then just finish them for about 15 minutes before serving. If reheating, first brush with a little more butter. Best served piping hot so you get the crispy edges and steaming moist insides.