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+ servings

Grilled Hasselback Potatoes with Chive Butter

These hasselback potatoes with chive butter are baked right on the grill!
"Baked" potatoes cooked on the grill and served with chive butter
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5 from 3 votes


Chive Butter:

  • 1/2 cup salted butter (1 stick)
  • 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 )
  • 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.
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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