Loving the flavor and look of Hasselback potatoes, I knew it wouldn't be long before I found myself grilling them again. This time around I went with a sweet potato rather than a russet since they're one of my favorite winter foods.
I kept the process exactly the same: slicing, washing, then jump starting the potato cooking process in the microwave. Then the partial cooked spuds were finished on the grill, where they fanned out and got crisp around the edges, while being soft and smooth on the inside.
While I thoroughly enjoyed my beautiful taters topped with rosemary and garlic, these do come with a warning from my wife who completely disagreed—finding them overly smoky and the garlic to be a conflicting flavor. Both of these issues are easily fixed—cook them in the oven and omit the garlic—but if I were making them for myself again, I wouldn't change a thing.
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About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.