Grilled Hasselback Potatoes with Chive Butter
These hasselback potatoes with chive butter are baked right on the grill!
Ingredients
Chive Butter:
- ½ cup salted butter (1 stick)
- ½ cup chopped chives
- 2 cloves garlic , minced
- ½ teaspoon coarse salt
- ½ teaspoon ground black pepper
Potatoes:
- 4 medium russet potatoes (about 10-oz )
- Coarse salt
Instructions
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.
Notes
Note: If using unsalted butter, increase salt in chive butter to 1 teaspoon.
Calories: 376kcal, Carbohydrates: 39g, Protein: 5g, Fat: 23g, Saturated Fat: 15g, Cholesterol: 61mg, Sodium: 504mg, Potassium: 903mg, Fiber: 3g, Sugar: 1g, Vitamin A: 927IU, Vitamin C: 16mg, Calcium: 42mg, Iron: 2mg
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