Grilled Hasselback potatoes with chive butter are an absolute showstopper, transforming humble spuds into an elegant side dish that’s as delicious as it is beautiful. There’s something undeniably satisfying about the intricate criss-cross cuts of a Hasselback potato. As they grill, those thin slices fan out, creating irresistible crispy edges that are perfectly golden brown and delightfully crunchy, while the inside remains wonderfully fluffy and tender. And when you drench them in a vibrant, herbaceous chive butter? Pure magic! This isn’t just another potato recipe; it’s an experience. The subtle oniony bite of fresh chives, melted into rich, creamy butter, infuses every crevice, making each bite an explosion of flavor. It’s the perfect accompaniment to any grilled protein or a star in its own right. Get ready to impress yourself and your guests with these incredible grilled Hasselback potatoes with chive butter.

Grilled Hasselback Potatoes with Chive Butter

There’s something truly magical about a perfectly cooked potato. Crispy on the outside, fluffy on the inside, it’s a humble ingredient that can truly shine. Today, we’re taking this beloved staple to the next level with grilled Hasselback potatoes, elevated by a vibrant and fragrant chive butter. This recipe transforms simple spuds into an impressive side dish that’s bursting with flavor and boasts a beautiful, fan-like presentation. The grilling process imparts a wonderful smoky char that complements the creamy potato and the bright, herbaceous butter. It’s a recipe that’s surprisingly easy to make but delivers restaurant-quality results.

Ingredients:

Preparing the Chive Butter

The chive butter is where a lot of the magic happens, infusing the potatoes with a delicious savory and fresh flavor. It’s incredibly simple to assemble, but the quality of the ingredients really shines through.

1. First, ensure your butter is softened. This is crucial for easily incorporating the other ingredients and for it to melt beautifully over the hot potatoes. If you’ve forgotten to take it out of the fridge, you can quickly soften it by cutting it into smaller pieces and letting it sit at room temperature for about 15-20 minutes, or by gently microwaving it in very short bursts (5-10 seconds at a time) until just softened, not melted.
2. In a small bowl, combine the softened salted butter with the finely chopped chives. I like to use a good amount of chives for a vibrant green color and that distinct oniony freshness. Next, add the minced garlic. Freshly minced garlic is best here for its pungent aroma and flavor. If you’re not a fan of raw garlic’s bite, you could mince it very, very finely or even consider roasting the garlic cloves beforehand and mashing them into a paste for a milder, sweeter garlic flavor.
3. Season the chive butter with 1/2 teaspoon of coarse salt and 1/2 teaspoon of ground black pepper. I prefer coarse salt for its texture and its ability to dissolve slightly slower, adding little bursts of salinity. Stir everything together until it’s thoroughly combined. You want a uniform mixture where the chives and garlic are evenly distributed throughout the butter. Set this aside; it will be used to anoint the potatoes both before and after grilling.

Preparing the Potatoes

The Hasselback technique is what gives these potatoes their signature look and ensures even cooking and maximum crispiness.

1. Begin extract by thoroughly washing and drying your russet potatoes. Russets are ideal for this recipe because of their starchy texture, which leads to a fluffy interior and crispy exterior. Scrub them well to remove any dirt, especially if you plan on eating the skins, which I highly recommend for added flavor and nutrients.
2. Now comes the fun part: creating the Hasselback cuts. This is where you’ll need a steady hand and a bit of patience. To make slicing easier and to prevent cutting all the way through the potato, I find it helpful to place each potato between the handles of two wooden spoons or chopsticks. Lay the potato on its side, and then use a sharp knife to make thin, even slices down the length of the potato, stopping when your knife hits the wooden spoons. The spoons will act as a stopper, ensuring you don’t slice all the way through. Aim for slices about 1/8 to 1/4 inch apart. The more slices you make, the crispier the edges will become. You’ll be making cuts all along one side of the potato.
3. Once all four potatoes are sliced in this Hasselback fashion, it’s time to prepare them for the grill. Place the sliced potatoes on a baking sheet or a large platter. Generously brush the potatoes all over, ensuring the chive butter gets down into some of those beautiful cuts. Don’t be shy with the butter; it’s what will help them crisp up and prevent sticking.

Grilling the Potatoes

Grilling adds a delicious smoky dimension to these already fantastic potatoes.

1. Preheat your grill to medium-high heat. If you’re using a charcoal grill, you’ll want the coals to be glowing with a light gray ash. For a gas grill, set it to around 400-450°F (200-230°C). It’s a good idea to clean your grill grates thoroughly and then oil them to prevent sticking. You can do this by dipping a folded paper towel in a high-heat cooking oil (like canola or vegetable oil) and using tongs to rub it over the hot grates.
2. Carefully place the buttered Hasselback potatoes directly onto the preheated grill grates. Close the lid of the grill. You’ll want to grill the potatoes for about 25-35 minutes, or until they are tender and crispy. The exact cooking time will depend on the size of your potatoes and the heat of your grill.
3. About halfway through the grilling process, it’s time to give them a little attention. Carefully flip the potatoes using a spatula or tongs. This ensures even cooking and that lovely char on all sides. If they look like they’re browning too quickly, you can reduce the heat slightly or move them to a cooler part of the grill. You can also use this opportunity to brush on any remaining chive butter. You want those beautiful fan-like cuts to open up and crisp beautifully.
4. To check for doneness, you can gently insert a skewer or a fork into the thickest part of the potato. It should slide in easily, indicating that the potato is cooked through. The edges of the slices should be golden brown and crispy, and the potato should feel tender when squeezed gently (carefully, as it will be hot!).
5. Once the potatoes are cooked to perfection, carefully remove them from the grill and place them back onto your serving platter or baking sheet. For an extra touch of decadence, spoon any remaining chive butter over the hot potatoes. The residual heat will melt it beautifully, allowing it to seep into those crispy crevices. Finish with a sprinkle of extra coarse salt, if desired, for that perfect salty crunch. These grilled Hasselback potatoes are best served immediately, while they are hot and incredibly delicious. They make a stunning accompaniment to grilled steaks, chicken, fish, or even as a fantastic vegetarian main. Enjoy the incredible flavor and texture!

Conclusion:

I hope you’re as excited to try these Grilled Hasselback Potatoes with Chive Butter as I am! They truly are a showstopper side dish. The Hasselback technique creates beautifully crispy edges and tender interiors, while the vibrant chive butter infuses every bite with fresh, herbaceous flavor. This recipe is fantastic because it elevates simple potatoes into something special, perfect for grilling season and beyond. They pair wonderfully with almost any grilled protein – think steaks, chicken, or even fish. For an extra touch, consider adding a sprinkle of flaky sea salt or a dollop of sour cream just before serving. If you’re feeling adventurous, try swapping out the chives for other fresh herbs like parsley or dill, or even adding a pinch of garlic powder to the butter. Don’t be intimidated by the slicing; it’s easier than it looks and the results are absolutely worth it. Give these grilled Hasselback potatoes a try – I promise they’ll become a favorite!

Frequently Asked Questions:

Can I make these ahead of time?

While they are best enjoyed fresh off the grill, you can prep the potatoes by slicing them and making the chive butter a few hours in advance. Store the sliced potatoes and the butter separately in airtight containers in the refrigerator. When ready to cook, simply toss the potatoes with oil and seasoning, then top with the chive butter before grilling.

What kind of potatoes work best?

Russet potatoes are generally the best choice for Hasselback potatoes because of their starchy texture, which leads to a crispier exterior. However, Yukon Golds can also work well, offering a slightly creamier texture. Avoid waxy potatoes, as they won’t achieve the same level of crispiness.

Grilled Hasselback Potatoes with Chive Butter

Tender and crispy hasselback potatoes infused with a vibrant chive and garlic butter, grilled to perfection.

Prep Time
15 Minutes

Cook Time
55 Minutes

Total Time
10 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
• Coarse salt

Instructions

1. Step 1
   Preheat your grill to medium-high heat.
2. Step 2
   In a small bowl, melt the butter. Stir in the chopped chives, minced garlic, 1/2 teaspoon coarse salt, and ground black pepper.
3. Step 3
   Wash and scrub the potatoes. Make thin, even slices across each potato, going about two-thirds of the way down, without cutting all the way through.
4. Step 4
   Place the potatoes on a piece of aluminum foil large enough to wrap them. Brush generously with some of the chive butter, getting it into the slices.
5. Step 5
   Wrap the potatoes loosely in the foil. Grill for 30-40 minutes, or until tender when pierced with a fork.
6. Step 6
   Carefully unwrap the potatoes and brush with more chive butter. Continue to grill for another 10-15 minutes, or until the edges are crispy and golden brown.
7. Step 7
   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.