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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.
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.
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.
Disclosure: I am a paid ambassador for Cowboy Charcoal.
- 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.
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.
- 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.
- 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.
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.
- 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.
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.
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.
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Frequently Asked Questions
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.
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.
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.
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.
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.
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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Grilled Mini Hasselback Potatoes
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.