Grilled Hasselback Potato Recipe: Buttery Crisp With Fan-Like Slices

There’s something about grilled hasselback potatoes that transforms a simple side into the star of the meal. The thin, fan-like slices crisp up on the grill while the centers stay tender and buttery. This method coaxes out deep, smoky flavors that oven baking just can’t match.

I developed this technique after years of experimenting with fire and potatoes. The key is slicing the potatoes just right—thin enough to cook through but thick enough to hold their shape. A quick soak in cold water removes excess starch for maximum crispiness.

What emerges from the grill are potatoes with crispy edges and fluffy interiors, each slice infused with charred, buttery goodness. The fan shape isn’t just for looks—it creates more surface area for that irresistible smoky flavor.

Serve them alongside grilled steaks or as a standalone vegetarian dish. These potatoes prove that simplicity, when executed with fire, becomes extraordinary.

Ingredients for Grilled Hasselback Potato

A handful of pantry staples and fresh herbs elevate these potatoes beyond the ordinary.

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The potatoes are everything—Yukon Golds strike the perfect balance of starch and moisture for hasselbacking. Medium-sized, uniform potatoes ensure even cooking and consistent slicing. Sourcing from a farmers market often yields the freshest, firmest tubers. For the butter, unsalted allows you to control the seasoning precisely. Diamond Crystal kosher salt dissolves beautifully and seasons evenly without overpowering.

No Yukon Golds? Red potatoes work in a pinch (slightly waxier, but still delicious). Substitute dried herbs at one-third the amount if fresh aren’t available—just rehydrate them in warm butter. For a dairy-free version, olive oil replaces butter seamlessly. The smoked paprika can be swapped for regular paprika plus a pinch of cayenne if you prefer a milder smoke profile.

Prep the potatoes up to 2 hours ahead—soak them in cold water to prevent browning. Store leftovers in the fridge for 3-4 days (reheat in a skillet to revive crispiness). The herb butter keeps for 1 week refrigerated or 3 months frozen. Always bring butter to room temperature before mixing with herbs for even distribution.

Step-by-Step Instructions for Grilled Hasselback Potatoes

This method ensures even cooking and maximum crispiness with every slice perfectly fanned.

Step 1: Prepare and Slice the Yukon Gold Potatoes

Scrub the 2 lb Yukon Gold Potatoes thoroughly under cold water to remove any dirt. Pat them completely dry—moisture prevents crisping. Using a sharp chef’s knife, make thin, even slices across each potato, stopping just before cutting all the way through so the bottom remains intact.

Place each potato between two chopsticks or wooden spoons as a guide to prevent cutting through completely. This creates the signature fan effect while keeping the potato whole for grilling. The slices should be about ⅛-inch thick for optimal texture.

Step 2: Infuse the Butter with Herbs and Garlic

In a small saucepan, melt the 0.5 cup Unsalted Butter over low heat. Add the 4 cloves Garlic Cloves (minced), the leaves from the 2 whole Fresh Rosemary Sprigs and 4 whole Fresh Thyme Sprigs, along with the 0.5 tsp Smoked Paprika.

Let this mixture steep for 5 minutes to infuse the butter with aromatic flavors. Stir occasionally to prevent the garlic from browning. Remove from heat and set aside to cool slightly before using—this prevents the butter from burning when applied to the potatoes.

Step 3: Par-Cook and Season the Potatoes

Preheat your grill to medium-high heat (about 400°F). Toss the prepared potatoes with the 2 tbsp Extra-Virgin Olive Oil, then season evenly with the 1.5 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper.

Place the potatoes on the grill grates, cut-side down. Grill for 15-18 minutes until the undersides develop golden-brown grill marks and the potatoes begin to soften. This initial cooking ensures the interiors start to tenderize before the final crisping stage.

Baste the potatoes generously with the herb-infused butter during the last 5 minutes of this phase. The butter will seep between the slices, adding flavor and promoting even browning.

Step 4: Finish Grilling and Crisp the Slices

Flip the potatoes carefully using tongs, keeping the fan intact. Grill for another 10-12 minutes, basting frequently with more herb butter. The edges of each slice should become crisp and golden.

Check for doneness by piercing a slice with a fork—it should slide in easily with no resistance. If the potatoes brown too quickly, move them to a cooler section of the grill to prevent burning while ensuring the centers cook through.

Step 5: Garnish and Serve Immediately

Transfer the potatoes to a serving platter. Sprinkle with the 0.25 cup Grated Parmesan Cheese and chopped 2 tbsp Fresh Parsley. The cheese will melt slightly from the residual heat, adding a savory finish.

Serve with the 4 pieces Lemon Wedges on the side for a bright, zesty contrast to the rich, buttery potatoes. These are best enjoyed fresh off the grill when the slices are at their crispiest.

Flavor Customization for These Flavors

Herb Infusions

Swap rosemary and thyme for fresh sage and oregano—I forage wild oregano along my coastal rides for a bright, earthy twist. Steep 5-6 leaves in the butter for 5 minutes to release their oils. This combination pairs beautifully with grilled lamb. 🌿

Spicy Kick

Add ½ tsp cayenne pepper or 1 tsp chili flakes to the herb butter for a subtle heat. I love this with a sprinkle of cotija cheese instead of Parmesan. The spice cuts through the richness and adds a smoky depth from the grill.

Cheesy Upgrades

For extra decadence, tuck small chunks of fontina or Gruyère between the slices during the last 5 minutes of grilling. The cheese melts into the crevices, creating gooey, crispy edges. A dusting of Pecorino Romano adds a sharp, salty finish.

Citrus Zing

Brighten the dish with zest from 1 lemon mixed into the herb butter. I also add 1 tsp Dijon mustard for a tangy kick. Serve with extra lemon wedges for a refreshing contrast to the smoky, buttery potatoes. 🍋

Smoky BBQ Twist

Brush the potatoes with 2 tbsp BBQ sauce during the final 3 minutes of grilling. I use a hickory-smoked sauce from my local BBQ joint. Garnish with green onions for a competition-style finish that’s a hit at cookouts.

Mediterranean Flair

Toss the par-cooked potatoes with 1 tsp za’atar and a drizzle of tahini before grilling. Finish with a sprinkle of sumac and chopped mint. This variation transports me back to my French training days. ✨

Frequently Asked Questions