These hasselback potatoes with chive butter are baked right on the grill!
Couldn’t pass up sharing these fabulous grilled hasselback potatoes with you, because grilling season isn’t over yet! And why turn on the oven if you don’t have to, right?
These “baked” potatoes have so much flavor throughout, thanks to a homemade chive butter wedged down between each cut in the potato before cooking, and more slathered on top for serving. They’re the perfect side dish for so many things— bbq chicken, salmon, pork chops, and steak, just to name a few.
How to make compound butter
Compound butter is just butter that’s been mixed with spices, herbs, and other ingredients to make a flavorful spreads for just about anything. Just mix softened room-temperature butter with whatever you want to add— chives, garlic, salt and pepper for this recipe— then shape into a log with plastic wrap and chill until firm. An hour or so rest in the fridge gives the flavors time to blend as well.
How to make hasselback potatoes
Hasselback potatoes are potatoes that are cut into thin slices most of the way through, leaving the bottoms intact so the potato stays together. When prepping the potatoes, it’s all too easy to accidentally slice all the way through a few times. To avoid this, put two chopsticks or pencils on either side of the long edge of the potato. As you slice, your knife will only go as deep as the chopstick/pencils, leaving the bottom together.
This recipe was originally developed for Go Bold with Butter. To see all of the recipes I’ve created for GBWB, click here.
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Grilled Hasselback Potatoes with Chive Butter
- 1/2 cup (1 stick) salted butter
- 1/2 cup chopped chives
- 2 cloves garlic, minced
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 4 medium (about 10-oz) russet potatoes
- Coarse salt
To make the Chive Butter:
- In a medium bowl, stir together all ingredients until combined. Taste and adjust seasonings as needed.
- Place on a sheet of plastic wrap and wrap up in a log. Chill in the fridge for at least 1 hour.
To make the potatoes:
- Use a sharp knife to cut the potato into thin slices, leaving 1/4 inch at the bottom unsliced so that the potato stays in one piece. If it’s helpful, place 2 pencils or chopsticks on either side of the potato as you cut, which will prevent you from slicing all the way through.
- Cut the chilled butter into thin slices and wedge down into the cuts made in the potato.
- Tear sheets of aluminum foil into squares and place potatoes into the center of each one.
- Sprinkle potatoes generously with coarse salt and wrap tightly in the aluminum foil.
- Preheat grill to medium high heat so that there are areas of indirect heat and direct heat. For a charcoal grill, push all the briquettes to one side. For a gas grill, leave half of the burners unlit.
- Place potatoes over the indirect heat portion of your grill and cook for about 45 minutes, rotating occasionally, until potatoes are cooked through.
- Serve potatoes with additional chive butter.