Grilled Hasselback Potatoes With Garlic and Parmesan Recipe


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.

Recipe Facts

Active: 20 mins
Total: 60 mins
Serves: 4 servings

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  • 4 medium russet potatoes, scrubbed
  • 4 large cloves garlic, thinly sliced
  • 4 oz Parmesan cheese, 2oz thinly sliced, 2oz grated
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Type of fire: two-zone indirect
  • Grill heat: high


  1. Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every 1/8-inch.

  2. Rinse potato under running water, fanning out to rinse inside of cut slits. Place potatoes on a plate and microwave at high for 5 minutes. Flip potatoes over and microwave again for an additional 5 minutes.

  3. Tuck slices of garlic and Parmesan in slits in the potatoes, it does not have to be in every slit. Brush potatoes with olive oil and season with salt and pepper to taste. Sprinkle tops with grated Parmesan.

  4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and cook until soft in the center and crisp around the edges, about 30-40 minutes. Remove from grill, let cool for 5 minutes, then serve immediately while still warm.

Special equipment