Grilled Hasselback Potatoes
Pellet Grill Hasselback Potatoes with a delightful twist of garlic, spices and cheese. This dish isn't just about the flavors—it's about the experience. Picture perfectly cooked potatoes, infused with smoky goodness, and topped with melty cheese.
Servings: 4 Servings
Calories: 390kcal
Ingredients
- 4 Russet Potatoes
- ¼ cup olive oil
- 4 tablespoons Steak Rub or favorite all purpose seasoning salt
- ½ cup shredded cheddar cheese
- 1 tablespoon parsley chopped
- sour cream for serving
Instructions
- Wash and scrub the potatoes thoroughly under cold water. Dry potatoes with a clean kitchen towel.
- Preheat pellet grill to 350°F.
- Place one potato on a cutting board with wooden spoons or chopsticks on each side. Using a sharp knife, make thin slices across the potato, making sure not to cut all the way through. You want the slices to stay connected at the bottom. Aim for slices about 1/8 inch apart.
- Spray or brush potatoes with olive oil, pulling apart potatoes, making sure to get it in between the slices.
- Place potatoes onto a grill pan or a cookie sheet lined with a piece of aluminum foil and place onto preheated grill and close the lid. Cook for about 30 -40 minutes. Spray or brush with olive oil once again. Sprinkle with steak rub or your favorite seasonings and continue to cook another 15 minutes with the grill closed, or until they are tender and the edges are crispy.
- About 5 minutes before the potatoes are done, sprinkle shredded cheese over each potato, allowing it to melt and get gooey.
- Remove the potatoes from the grill and transfer them to a serving platter. Garnish with parsley and serve with a dollop of sour cream.
Notes
- Optional Toppings: fresh parsley, chives, green onions, crispy bacon.
- Best Potatoes: Choose evenly sized potatoes for consistent cooking. Russet potatoes or yukon gold potatoes work best for hasselback potato recipes.
- Tip for Slicing Potatoes: Use a wooden spoon or chopsticks placed on either side of the potato to prevent cutting all the way through the bottom of each potato.
- Garlic Butter: Mix melted butter with minced garlic and brush over the potatoes in place of the olive oil.
- Seasonings: Kosher salt, pepper and fresh thyme or herbs can be used in place of the steak rub.
- Cooking Time: Total cooking time will vary depending on the size of the potatoes. The same cooking time and temperature will also work in the oven or air fryer.
- Storage: Store leftover potatoes in an airtight container in the refrigerator up to 4 days.
- Reheat: Slice potatoes through and place in a skillet coated lightly with olive oil. Cook over medium-high heat, stirring occasionally until heated through.
Nutrition
Serving: 1g | Calories: 390kcal | Carbohydrates: 38g | Protein: 12g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 30mg | Sodium: 221mg | Fiber: 4g | Sugar: 2g