grilled potato

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.

Grilled Hasselback Potatoes With Garlic and Parmesan Recipe

russet potatoes, scrubbed

garlic,

oz Parmesan cheese, 2 ounces thinly sliced, 2 ounces grated

olive oil

Kosher salt

black pepper

Type of fire: two-zone indirect

Grill heat: high

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. 

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.

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.

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.

When cooking a main dish over indirect heat, I'm often left in a quandary over what to do for a side. With half the grill taken and the lid needing to stay closed, I find myself left with two options—make a side off the grill or find something that can be grilled in the few minutes after the main is done and before it gets cold. The later scenario isn't always an easy one to tackle, leaving quick-grilling foods like asparagus and summer squash over used, but I've found with these smashed potatoes, a combo cooking off and on the grill can be a great way to go.

Grilled Smashed Potatoes Recipe

potatoes,

rosemary leaves, divided

Type of fire: direct

Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer. Cook potatoes until a pairing knife can be slide into center of potato with no resistance, about 20 minutes. Strain potatoes and let sit until cool enough to handle.

Arrange potatoes on a baking sheet. Gently smash each potato with the palm of your hand until split open, but not breaking apart. Brush potatoes with olive oil and season to taste with salt, pepper, and half of the rosemary. Flip potatoes, oil and season second side.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on grill and cook until lightly browned and crisped, about 5 minutes per side. Remove potatoes to a platter, sprinkle with remaining rosemary to taste, and serve immediately.

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Top 2 grilled potato recipes from across the web

The most viewed grilled potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Hasselback Potatoes With Ga...

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The most viewed grilled potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine