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Grilling: Hasselback Potatoes with Garlic and Parmesan

Is there something wrong with me? How hadn't I seen Hasselback potatoes before? Whatever reason these beautiful spuds took so long to come into my life, I quickly made up for lost time by taking them straight to the grill.

While the presentation of a Hasselback is top notch, the prep can be tricky so I took some cues from Cook's Country and first cut a level base on each spud, then rested them between two chopsticks to prevent slicing all the way through when cutting the slits.

After a kickstart to cooking in the microwave, I tucked thinly sliced Parmesan and garlic into some of the slits, the grilled them over indirect high heat.

It took about 45 minutes of additional cooking to get these taters soft on the inside with slightly crisp edges, but the long cook and prep was well worth it. The fanned Hasselback potatoes were picture perfect and had a great flavor from the nutty Parmesan and softened garlic. There are so many different flavors you could stuff in those little slits.

It's almost certain that Hasselbacks, once completely absent from my life, will now be a new potato standard on my grill.

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.

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