Hasselback potatoes – whole potatoes sliced thinly not quite all the way through, then studded with garlic or herbs and doused in butter or oil before roasting – are easily done on the grill, alongside your steaks, chops, burgers, kabobs, or whatever else you like to do on the barbecue. Wrapped in foil, they can be tucked into any empty spaces, directly on the grill, and take on a slightly charred taste. To prepare hasselback potatoes for the grill, slice them about 1/4″ thick, not going all the way through to the bottom (this keeps them intact); place each potato on a square of foil before drizzling with melted butter or oil. Tuck thin slices of fresh garlic into as many slits as you dare, sprinkle with salt and pepper, wrap tightly and grill over medium-high heat, turning occasionally, until tender. (Timing will depend on the heat of your grill and the size and shape of each potato.)
Garlic isn’t the only option for your hasselback potatoes – here are a few ways to doll up your potatoes before roasting them in the oven or wrapping them in foil and cooking them on the grill:
Herbed Hasselback Potatoes: tuck fresh sage leaves, thyme and chopped rosemary, pulled off the twig, between the slices, and drizzle with olive oil; serve topped with soft goat cheese.
Ham & Cheese Hasselback Potatoes: tuck thin slices of parma ham or prosciutto between slices; open the packets and shower with finely grated Parmesan about 10 minutes before they’re finished.
Spiced Hasselback Potatoes: drizzle cut potatoes generously with canola or olive oil, then add a good shake of your favorite spice rub – barbecue, if it fits the theme, or try tandoori or curry for a change.
Bacon Hasselback Potatoes: cook a few strips of bacon until crisp; crumble and set aside, and cook the potatoes in the drippings. Serve with sour cream, sprinkled with crumbled bacon.
Mediterranean Hasselback Potatoes: tuck bits of sun-dried tomato and garlic into white potatoes and roast drizzled with olive oil and sprinkled with oregano. If you like, crumble feta overtop while they’re still warm.
Hot Wing Hasselback Potatoes: mix equal amounts of Tabasco or other hot sauce and melted butter; dribble over the potatoes and baste them with the mixture as they roast.
Balsamic Hasselback Potatoes: add balsamic vinegar to olive or canola oil (try a ratio of 1:2) before dribbling over the potatoes, or use your favorite bottled vinaigrette.