Home Recipes Grilled Mini Hasselback Potatoes

Looking for a side dish that everyone will devour? These grilled mini hasselback potatoes can be cooked alongside any protein and are ready in under an hour.

grilled mini hasselback potatoes on a platter with rosemary sprigs.

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What are hasselback potatoes

Hasselback potatoes refers to a cooking technique where potatoes are partially sliced into 1/8-inch thick slices, but before slicing all the way through the potato, the chef stops short.

Once all of the partial slices are made, the potato resembles a fan or accordion of potato slices held together at the bottom.

A restaurant in Stockholm, Sweden named Haseelbacken boasts that one of their restaurant trainee chefs named Leif Elisson created this technique in 1953. It was referred to as Hasselbackpotatis.

The potato recipe and technique started to appear in American newspapers in the 1970s and was traditionally roasted in the oven.

What makes hasselback potatoes so unique is that because the way they are sliced, the inside is creamy like a baked potato, while the outside edges crisp up like a crispy potato chip.


ingredients: butter, olive oil, yukon gold potatoes, fresh herbs, garlic, salt and pepper.
  • Baby Potatoes: Russet potatoes work great for full size hasselback potatoes, but this recipe if for mini or baby potatoes, so use Yukon gold potatoes. They’re medium to small baby potatoes that have a yellow flesh. You can buy them by the bag or individually.
  • Olive Oil: The oil will help the seasoning stick and aids in creating a crispy shell.
  • Garlic: Use fresh minced garlic for the best flavor.
  • Seasonings: Kosher salt, black pepper, fresh herbs like parsley, rosemary and thyme
  • Butter: Use real butter. Salted or unsalted is fine.

Substitutions: This recipe is mostly about the technique. Once you have that down, you can play around with the seasonings and toppings like Parmesan cheese to come up with your own recipe creation.

How to make mini hasselback potatoes on the grill

This recipe needs to be grilled over indirect heat at around 400F degrees. That way the potatoes will cook through without burning on the bottom. I always use Cowboy Charcoal products when I’m grilling.

For a charcoal grill, push your heated coals to one side. Adjust your vents to get the temperature just right, and cook over the side without coals.

For a gas grill, turn 1-2 burners on and adjust the dials until the grill reaches 400F degrees. Then, add the potatoes to the side where the burner is turned off. Or use an upper rack. You can add wood chips for smoky flavor.

For a pellet grill, fill the hopper with wood pellets and set the temperature to 400F degrees. The grill has a deflector plate, so it’s already setup with an indirect heat zone.

cookin with cowboy logo

Disclosure: I am a paid ambassador for Cowboy Charcoal.

  1. STEP ONE: Wash the potatoes. Then, take one potato and carefully start to slice down it with a sharp knife, stopping short of the bottom. You don’t want to cut all the way through. Continue slicing this way every 1/8 of an inch.
slicing potato that's resting on two chopsticks.

When you get to the halfway point, flip the potato around and continue slicing toward the center. Watch the video for a visual tutorial.

PRO TIP: The easiest way to prevent the knife from going all the way through, place the potato between two chopsticks. The sticks will stop the knife blade before it reaches the cutting board.

  1. STEP TWO: In a large bowl, combine the olive oil, garlic, salt, pepper and herbs. Place the sliced potatoes in the bowl and carefully toss to coat. Toss gently, so you don’t break the slices apart.
  1. STEP THREE: Place potatoes on the pre-heated grill over indirect heat. Save the mixing bowl. Cook for 30-45 minutes to an internal temperature of 210F degrees.
piercing potatoes with instant read thermometer.

PRO TIP: Cook the potatoes alongside your Prime Rib Roast during the last phase of cooking, and they’ll be ready at the same time, creating the perfect side dish.

  1. STEP FOUR: Remove the golden brown potatoes from the grill and place them in the original mixing bowl. Then, pour melted butter right on top.
cooked mini hasselback potatoes in bowl with butter and herbs.

How to serve grilled mini hasselback potatoes

Once you remove the potatoes from the grill, you can cover the bowl with aluminum foil to keep them warm, until you’re ready to serve them.

Then, dump them on a platter on the dinner table and pour any garlic butter drippings from the bowl right over the potatoes. That’s the best part. Some will fall apart and that’s okay. People will immediately want to dig right in.

drizzling grilled mini hasselback potatoes with buter.


Grilled mini hasselback potatoes can be stored in an airtight container in the refrigerator for up to five days. If you reheat them in the microwave, they will lose their crispiness. If you’d like to retain the crispy outsides, reheat them in an air fryer.

You can also freeze grilled potatoes for up to 6 months. Allow them to thaw before reheating and then freshen them up with some freshly melted butter, kosher salt and fresh herbs.

GCG Pro Pitmaster Tips

  • Start with Yukon gold potatoes; they’re creamy and crisp nicely
  • When slicing potatoes, use chopsticks as barriers to prevent the knife from going all the way through
  • Cook over indirect heat right alongside your main course
  • When potatoes reach an internal temperature of 205-210F degrees, they’re done

Frequently Asked Questions

What are the best potatoes to use for baby Hasselback potatoes?

When making mini hasselback potatoes, I recommend using Yukon gold small potatoes. They deliver a really creamy center. You can also use baby red potatoes, but they’re not quite as luxurious.

Where did Hasselback potatoes originate?

Hasselbacken, a restaurant in Stockholm, Sweden, boasts that their chef trainee Leif Elisson created this technique in 1953. It started to appear in American newspapers in the early 1970s and was referred to as Hasselbackpotatis.

Why are my hasselback potatoes hard?

The secret to cooking a perfect potato, whether you cook it in the oven or on a grill, is to cook it to an internal temperature of 205-210F degrees. This will ensure a super soft and fluffy interior. I use a digital meat thermometer and insert it into the side of the potato to get an instant reading.

What is a Hasselhoff potato?

I actually have no idea. David Hasselhoff is an actor famous for Knight Rider and Bay Watch. He has nothing to do with hasselback potatoes, as far as I know, other than his name is kind of close.

Is there a tool to make hasselback potatoes?

Actually, yes. You can buy a hasselback potato slicing rack from Amazon. You place the potato in the rack and it has a metal arch over the potato to guide your slices and prevent you from slicing all the way through.

Or you can simply place the potato on a cutting board between two chopsticks or two wooden spoons and slice down to the chopstick or wooden spoon handle. They’ll help you from going all the way through to the cutting board.

Can I bake crispy hasselback potatoes in the oven?

Yes. Follow this mini hasselback potatoes recipe, but instead of using a grill, set your oven to 400F degrees. Place the potatoes on a sheet pan lined with parchment paper and cook until tender.

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5 from 1 vote

Grilled Mini Hasselback Potatoes

Grilled mini hasselback potatoes are the best side dish, because they're crispy potatoes that are also soft and fluffy.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6


  • 1 lb Yukon gold potatoes
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh herbs (parsley, rosemary, thyme), chopped
  • 2 tbsp butter, melted


  • Heat Grill: Heat your grill to 400F degrees with an indirect heat zone.
  • Slice: Take one potato and place it between two chopsticks on a cutting board. Carefully cut 1/8-thick slices down the potato without cutting all the way through.
  • Mix: In a large bowl, combine the olive oil, garlic, salt, pepper and fresh herbs. Place the sliced potatoes in the bowl and carefully toss to coat.
  • Grill: Place the potatoes on the grill over indirect heat. Save the bowl. Cook for 30-45 minutes to an internal temperature of 210F degrees or until they are fork tender.
  • Serve: Remove the potatoes from the grill and place them back in the bowl. Drizzle with melted butter. Serve from the bowl or pour onto a platter and garnish with more salt and fresh herbs.


You can also bake these in a 400F-degree oven on a baking sheet. 
You can use any combination of fresh herbs for this recipe. I like fresh thyme, fresh rosemary and fresh parsley. 


Calories: 173kcalCarbohydrates: 14gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 10mgSodium: 423mgPotassium: 326mgFiber: 2gSugar: 1gVitamin A: 119IUVitamin C: 15mgCalcium: 13mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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Hey BBQ Family

I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

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