Introduction

Hasselback potatoes are a fantastic way to achieve crispy, golden edges while keeping the inside soft and fluffy. Grilled to perfection on the Arteflame Grill, these Idaho Russet Hasselback Potatoes are infused with butter, cheese, and herbs for an irresistible side dish. The even heat of the flat cooktop ensures that every slice is perfectly crisp without burning. If you want a show-stopping side for your next grilling session, this is the one to make!

Ingredients

• 4 large Idaho Russet potatoes
• 6 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to build. The grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the Potatoes

1. Wash and dry the Idaho Russet potatoes.
2. Place each potato between two wooden spoons and make thin slices about 1/4-inch apart, being careful not to cut all the way through.

Step 3: Season the Potatoes

1. Mix melted butter, minced garlic, salt, pepper, and smoked paprika in a small bowl.
2. Brush the butter mixture generously over the potatoes, making sure it gets between the slices.

Step 4: Grill the Potatoes

1. Drizzle a little olive oil on the Arteflame flat cooktop griddle to prevent sticking.
2. Place the potatoes cut-side up near the center of the flat cooktop, where the temperature is higher.
3. Grill for about 30 minutes, brushing with additional butter halfway through.

Step 5: Add the Cheese

1. Sprinkle the potatoes with shredded cheddar and Parmesan cheese.
2. Move them slightly towards the cooler side of the griddle and grill for another 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

1. Remove from the grill and sprinkle with fresh parsley.
2. Serve immediately and enjoy the crispy, cheesy goodness!

Tips

• Use a sharp knife to ensure clean slices without cutting all the way through.
• Brushing butter between the slices will enhance flavor and crispiness.
• Adjust the cooking position on the grill to control the level of browning.

Variations

1. Spicy Hasselback Potatoes: Add a dash of cayenne pepper and top with pepper jack cheese for a spicy kick.
2. Garlic Herb Hasselback Potatoes: Use fresh thyme, rosemary, and extra garlic for a fragrant, herby take.
3. Loaded Hasselback Potatoes: Top with crispy bacon bits and sour cream after grilling.
4. Mexican-Style Hasselback Potatoes: Season with taco seasoning and top with queso fresco and chopped cilantro.
5. Truffle Parmesan Hasselback Potatoes: Drizzle with truffle oil and garnish with extra Parmesan for an upscale twist.

Conclusion

These crispy, cheesy Idaho Russet Hasselback Potatoes are a perfect side dish for any grilling occasion. The Arteflame Grill’s flat cooktop allows for even cooking without burning, bringing out rich, buttery flavors. Impress your guests with this visually stunning and delicious recipe!

Best Pairings

• Grilled ribeye steak seared on the center grill grate at 1,000F
• Smoked brisket with barbecue glaze
• Grilled asparagus with lemon zest
• Buttery corn on the cob
• A bold red wine such as Cabernet Sauvignon