Grilled Hasselback Potatoes: Crispy & Smoky | Arteflame

Introduction

Grilled Hasselback potatoes are a backyard staple for anyone who loves crispy edges, tender centers, and smoky flavor from an open flame. This recipe transforms simple potatoes into a show‑stopping side dish that pairs beautifully with anything you’re grilling on the Arteflame. With rich herb butter melting between each slice, these potatoes deliver both comfort and charred perfection. Whether you're hosting a gathering or grilling for two, this easy method ensures a gourmet result every time.

Ingredients

Potatoes and Seasoning

• 4 medium russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Herb Butter

• 4 tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 garlic clove, minced
• 1 teaspoon lemon juice

Instructions

Step 1: Prep the potatoes

1. Wash and dry the potatoes thoroughly.
2. Place each potato between two wooden spoons and slice thinly, stopping before cutting all the way through.
3. Brush the potatoes with olive oil, coating the exterior and inside the cuts.

Step 2: Season generously

1. Sprinkle the potatoes with salt and pepper.
2. Ensure some seasoning falls between the slices for maximum flavor.

Step 3: Grill the potatoes

1. Preheat the Arteflame grill to medium heat.
2. Place the potatoes directly on the cooktop or in a cast‑iron skillet.
3. Cook for 25–35 minutes, flipping occasionally, until the edges crisp and the centers soften.

Step 4: Add the herb butter

1. Combine melted butter, parsley, chives, garlic, and lemon juice.
2. Brush the mixture over the potatoes, working it into the slices.
3. Grill for an additional 5 minutes to allow the butter to soak in.

Step 5: Serve

1. Remove from the grill and brush with any remaining herb butter.
2. Serve hot as a side or appetizer.

Tips

Perfecting grilled Hasselback potatoes takes just a few simple tricks. Use firm russet potatoes for the best crisp‑to‑tender ratio, and always cut slowly to avoid slicing all the way through. Brushing oil into the cuts helps the slices separate as they cook, giving that classic fan-like effect. If the potatoes cook unevenly, shift them around the grill to find consistent heat. A cast-iron pan can also help create deeper caramelization while preventing burning.

Variations

Hasselback potatoes are endlessly customizable, making it easy to match them to your meal or satisfy different flavor preferences. Try experimenting with bold cheeses, smoky spices, or creamy toppings for a fresh twist while keeping the grilling method the same.

• Cheddar and bacon
• Smoked paprika and chili flakes
• Parmesan and rosemary
• Blue cheese and caramelized onion
• Truffle oil and cracked pepper

Best pairings

These grilled Hasselback potatoes pair wonderfully with a wide range of dishes, making them a flexible addition to your outdoor cooking lineup. Their rich, buttery flavor complements grilled meats, lighter proteins, and even vegetarian spreads. The smoky undertone also balances well with bright, acidic sides.

• Grilled steak or ribeye
• Lemon‑herb chicken
• Smoked salmon
• Grilled vegetables
• Crisp garden salads

Conclusion

Grilled Hasselback potatoes are simple, impressive, and endlessly flavorful—an ideal side dish for any outdoor cooking occasion. With crispy edges and herb‑butter richness, they elevate even the most casual meal. Mastering this recipe ensures you’ll always have a crowd‑pleasing option ready for your next cookout or family dinner. Once you’ve made them over fire, you may never go back to oven‑baked again.