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 flavor!
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
Place the potatoes on a cutting board and cut a narrow 1/4-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.
To grill the potatoes, place them directly on the Arteflame cooktop. You can use some butter or oil while grilling them according to taste. Grill the potatoes until they are cooked through and crispy.
** If you want to make the 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.
Herb Garlic Butter
2 cloves garlic minced
1 teaspoon kosher salt
½ tablespoon fresh flat leaf parsley minced
½ tablespoon fresh thyme minced
½ tablespoon fresh rosemary minced
½ tablespoon fresh squeezed lemon juice
1 cup butter room temperature
Mix all ingredients together in a mini food processor until combined.