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grilled mini hasselback potatoes on a platter with rosemary sprigs.
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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 Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6
Author: Christie Vanover

Ingredients

  • 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

Instructions

  • 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.

Notes

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. 

Nutrition

Calories: 173kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 423mg | Potassium: 326mg | Fiber: 2g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 15mg | Calcium: 13mg | Iron: 1mg