Grilled Hasselback Potatoes – Easy Chive Butter Recipe

Grilled Hasselback Potatoes with Chive Butter are about to become your new favorite side dish. Imagin extracte perfectly cooked potatoes, boasting crispy, golden-brown edges and tender, fluffy interiors, all infused with the vibrant, herbaceous punch of fresh chives. It’s the kind of dish that transforms a simple meal into something truly memorable. We all love potatoes, don’t we? They’re comforting, versatile, and a crowd-pleaser in any form. But there’s something exceptionally satisfying about Hasselback potatoes. The strategic slicing creates countless nooks and crannies for butter and seasonings to seep into, ensuring every bite is bursting with flavor. And when you add the bright, slightly oniony notes of chive butter, you elevate these already fantastic Grilled Hasselback Potatoes with Chive Butter to an entirely new level of deliciousness. Get ready to impress yourself and everyone at your table!

Grilled Hasselback Potatoes with Chive Butter

There’s something undeniably satisfying about a perfectly cooked potato. And when you elevate it with a vibrant, herbaceous butter and the smoky char of the grill, you’ve got a side dish that’s truly show-stopping. These Grilled Hasselback Potatoes with Chive Butter are exactly that. The Hasselback technique, where you thinly slice a potato almost all the way through, creates an incredible surface area for crisping up on the grill, while the butter melts down into all those nooks and crannies, infusing every bite with flavor. This recipe is surprisingly simple to execute, making it perfect for weeknight dinners or entertaining guests. The chives add a delicate oniony freshness that beautifully complements the richness of the butter and the earthiness of the potato.

Ingredients:

Instructions:

Preparing the Chive Butter

The first step to achieving potato perfection is to create our flavorful chive butter. In a medium bowl, combine the softened salted butter, chopped fresh chives, minced garlic, 1/2 teaspoon of coarse salt, and 1/2 teaspoon of ground black pepper. Use a fork or a spatula to thoroughly mix all the ingredients together. You want the chives and garlic to be evenly distributed throughout the butter. For the best flavor infusion, I like to let this chive butter sit at room temperature for at least 30 minutes, or even an hour, allowing the flavors to meld beautifully. If you’re short on time, you can certainly use it immediately, but the extra resting time really makes a difference. You can also prepare this butter a day in advance and store it in an airtight container in the refrigerator. Just remember to bring it back to room temperature before using it so it’s spreadable.

Prepping the Potatoes

Now, let’s get our potatoes ready for the grill. Begin extract by thoroughly washing and scrubbing your russet potatoes under cold running water to remove any dirt. Pat them completely dry with a clean kitchen towel or paper towels. This is an important step, as moisture can steam the potatoes rather than allowing them to crisp up properly on the grill. Once dry, we’re going to tackle the Hasselback technique. The key to achieving those beautiful, even slices without cutting all the way through is to create a stable base. You can achieve this in a couple of ways. One method is to place each potato on a large wooden spoon or place two chopsticks on either side of the potato. This acts as a natural stopper, preventing your knife from going too deep. Using a sharp chef’s knife, begin extract making thin slices down the length of each potato, about 1/8 to 1/4 inch apart. The slices should go almost all the way through the potato, but stop at the base where your spoon or chopsticks are. Continue this slicing process all the way down the potato. You’ll see that as you make more slices, the potato will start to fan out slightly. Once all four potatoes are Hasselback-ed, gently spread the slices open a little bit with your fingers to help separate them further. This will allow the butter and heat to penetrate more effectively.

Grilling the Potatoes

It’s time to get grilling! Preheat your grill to medium-high heat, around 400-450 degrees Fahrenheit. While the grill is heating up, it’s time to get our potatoes ready for the heat. Take about half of your prepared chive butter and generously spread it all over the potatoes, making sure to get it into all those crevices you created. Use your fingers or a pastry brush to ensure an even coating. Sprinkle the potatoes with a generous pinch of coarse salt. Now, carefully place the potatoes directly on the preheated grill grates.

The Grilling Process

This is where the magic happens. Grill the potatoes for about 35-45 minutes, or until they are tender when pierced with a fork and the edges of the slices are golden brown and crispy. The exact grilling time will depend on the size of your potatoes and the heat of your grill. After about 15-20 minutes of grilling, carefully flip the potatoes over to ensure even cooking and browning on all sides. You might find it easiest to use a sturdy spatula for this. As the potatoes continue to grill, keep an eye on them and rotate them if you notice any hot spots. This will help prevent burning and ensure a beautiful, even char.

Finishing Touches

During the last 5-10 minutes of grilling, once the potatoes are almost fully cooked and tender, it’s time for the final flavor boost. Remove the potatoes from the grill temporarily and generously spread the remaining chive butter all over them. Really push it into those slices so it melts and infuses. Then, place them back on the grill for those final minutes. This allows the butter to melt and become wonderfully fragrant, coating every layer of the potato. The heat will also help to lightly toast the chives and garlic, intensifying their flavor. Once the butter is melted and the potatoes are beautifully golden and tender, carefully remove them from the grill. Let them rest for a few minutes before serving. This allows the juices to redistribute and the potatoes to firm up slightly, making them easier to handle and serve. These Hasselback potatoes are best enjoyed warm, allowing you to fully appreciate the melting chive butter and the crisp exterior. They are a fantastic accompaniment to any grilled meat, fish, or even as a standalone vegetarian main with a side salad. Enjoy every delicious, buttery, and herbaceous bite!

Conclusion:

There you have it – the ultimate guide to crafting delicious Grilled Hasselback Potatoes with Chive Butter! I truly believe this recipe is a winner because it takes a humble potato and transforms it into something spectacular. The crispy, golden edges from the grill, the tender, fluffy interior, and that irresistible burst of fresh chive butter create a symphony of flavors and textures that are simply divine. They’re impressive enough for a dinner party but wonderfully simple for a weeknight treat.

These Hasselback potatoes are incredibly versatile. They make the perfect side dish for anything from grilled steaks and chicken to fish and even hearty vegetarian mains. For a real treat, consider serving them alongside pulled beef or a vibrant summer salad.

Don’t be afraid to experiment with variations! Try adding a sprinkle of smoked paprika or a dash of garlic powder to the butter before grilling. You could even mix in some grated Parmesan cheese for an extra cheesy kick. The possibilities are endless, and I wholeheartedly encourage you to give this recipe a try. You won’t regret the effort for the incredible reward!

Frequently Asked Questions:

Q1: Can I make these Hasselback potatoes ahead of time?

While they are best enjoyed fresh off the grill for maximum crispiness, you can certainly prep the potatoes by slicing them and making the chive butter in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to cook, simply assemble and grill.

Q2: My potatoes aren’t getting crispy. What am I doing wrong?

Ensure your grill is hot enough before placing the potatoes on it. Also, make sure you’re using enough oil when brushing the potatoes, as this is crucial for achieving that golden-brown crisp. Turning them halfway through the grilling process also helps ensure even cooking and crisping.

Grilled Hasselback Potatoes with Chive Butter

Crispy on the outside, tender on the inside, these grilled hasselback potatoes are elevated with a flavorful chive butter.

Prep Time
15 Minutes

Cook Time
60 Minutes

Total Time
15 Minutes

Servings
4 servings

Ingredients

• 1/2 cup salted butter
• 1/2 cup chopped chives
• 2 cloves garlic, minced
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• 4 medium russet potatoes, about 10-oz each
• Coarse salt

Instructions

1. Step 1
   Preheat your grill to medium-high heat.
2. Step 2
   In a small bowl, combine the softened butter, chopped chives, minced garlic, 1/2 teaspoon coarse salt, and black pepper. Mix until well combined.
3. Step 3
   Wash and dry the potatoes. Place each potato between two wooden spoons or chopsticks and carefully slice it crosswise into thin rounds, stopping at the bottom of the potato so it doesn’t cut all the way through. This creates the hasselback effect.
4. Step 4
   Brush the potatoes generously with the chive butter, making sure to get some between the slices.
5. Step 5
   Place the buttered potatoes directly on the grill grates.
6. Step 6
   Grill for 45-60 minutes, or until the potatoes are tender and the edges are crispy and golden brown, turning occasionally and basting with any remaining chive butter.
7. Step 7
   Remove from grill and sprinkle with additional coarse salt before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.