Are you ready to elevate your side dish game this grilling season? Imagine perfectly tender potatoes, beautifully fanned out and infused with a rich, aromatic chive butter, all cooked to perfection on your grill. Forget the oven – these Grilled Hasselback Potatoes with Chive Butter are about to become your new favorite accompaniment to any outdoor meal. They’re not just a side; they’re a statement!
There’s something undeniably special about grilling. The smoky aroma, the outdoor ambiance, and the incredible flavors it imparts to food. These “baked” potatoes cooked on the grill capture all that magic, transforming a humble potato into a show-stopping side dish. The secret lies in our homemade chive butter, generously wedged into each delicate cut of the hasselback potato before grilling, then finished with another dollop just before serving. This dual application ensures every bite is bursting with savory, herby goodness.
Why Grill Hasselback Potatoes? The Ultimate Flavor Upgrade
While hasselback potatoes are fantastic when baked in the oven, grilling them unlocks an entirely new dimension of flavor and texture. The direct and indirect heat of the grill creates a beautifully crisp exterior while maintaining a wonderfully fluffy interior. Plus, you get that irresistible kiss of smoky char that only a grill can provide. Grilling also keeps your kitchen cool, making it the ideal choice for warm-weather cooking and freeing up valuable oven space for other dishes. Enjoy the convenience and enhanced taste that comes from cooking these gourmet potatoes outdoors.
The Perfect Accompaniment to Your Favorite Mains
These flavorful grilled potatoes are incredibly versatile, making them the ideal pairing for a wide array of main courses. Whether you’re hosting a backyard barbecue or preparing a simple weeknight dinner, they complement almost anything you can imagine putting on your plate.
- BBQ Chicken: The smoky flavor of the chicken harmonizes perfectly with the grilled potatoes and fresh chive butter, creating a classic American comfort meal.
- Lemon Herb Roasted Salmon: A light, flaky salmon benefits from the hearty and aromatic potato side, offering a balanced and wholesome meal.
- Pork Chops with Sage Butter Sauce: The rich flavors of pork and sage butter find a delightful companion in these savory potatoes, adding depth to every forkful.
- Grilled Ribeye Steaks with Cowboy Butter: Elevate your steak dinner with a side that’s equally as impressive and flavorful, making for a truly indulgent experience.
- Grilled Lamb Chops: The robust flavor of lamb is beautifully balanced by the herby, tender potatoes, enhancing the overall richness of the dish.
- Veggie Burgers or Grilled Vegetables: Even vegetarian meals get a significant boost with this satisfying and delicious side, adding substance and gourmet flair.
But don’t stop there! Think about other grilled meats like sausages, turkey burgers, or even a simple grilled halloumi. The possibilities are endless when you have a side dish this versatile and delicious, ready to impress every time.
The Magic of Chive Compound Butter: Simple to Make, Rich in Flavor
At the heart of this recipe is the incredibly flavorful chive compound butter. Compound butter, also known as flavored butter, is essentially softened butter mixed with herbs, spices, and other delicious ingredients. It’s a culinary secret weapon that can transform ordinary dishes into extraordinary ones with minimal effort. For this recipe, the combination of fresh chives, pungent garlic, and a touch of coarse salt and freshly ground black pepper creates a harmonious blend that deeply infuses the potatoes as they grill. This rich, savory butter is key to achieving the incredible depth of flavor in every bite.
Crafting Your Own Chive Butter: A Step-by-Step Guide
Making compound butter is surprisingly easy and takes just a few minutes of active prep, but the results are truly gourmet.
- Soften the Butter: Start with high-quality, unsalted butter softened to room temperature. This is crucial for easy mixing and ensuring all ingredients are evenly distributed. If using unsalted butter, you’ll want to slightly increase the salt in your compound butter to balance the flavors.
- Gather Your Aromatics: Finely chop fresh chives and mince fresh garlic. The fresher your ingredients, the more vibrant and potent the flavor of your compound butter will be. Opt for fresh chives over dried for the best results.
- Mix Thoroughly: In a medium bowl, combine the softened butter with the chopped chives, minced garlic, coarse salt, and freshly ground black pepper. Use a fork or a spatula to mix until all ingredients are evenly incorporated. Don’t be shy about tasting and adjusting the seasoning to your preference – this is your chance to customize!
- Shape and Chill: Once mixed, spoon the butter onto a sheet of plastic wrap or parchment paper. Roll it into a log shape, twisting the ends to seal tightly. Place the butter log in the refrigerator for at least an hour, or until firm. Chilling not only makes the butter easier to slice and insert into the potato cuts but also allows the flavors to meld beautifully, creating a more cohesive and delicious compound butter.
Not only is this chive butter perfect for hasselback potatoes, but it also shines when melted over steamed vegetables, spread generously on warm crusty bread, or dolloped onto grilled corn on the cob. It’s a fantastic and simple way to add a gourmet touch to everyday meals and elevate any dish.
Explore other compound butter creations for different occasions and flavor profiles: try Cowboy Butter for robust grilled meats, or experiment with sweet and savory options like Lemon Herb, Cranberry Orange, and Cinnamon Honey for a wide variety of culinary applications.
Mastering the Hasselback Technique: A Cut Above the Rest
The distinctive “hasselback” cut is what gives these potatoes their unique appearance and allows them to absorb maximum flavor. Named after the Hasselbacken restaurant in Stockholm, Sweden, where they were first created, this technique involves slicing the potato into thin, accordion-like segments, while keeping the bottom intact. This creates numerous crevices that crisp up beautifully when grilled and act as perfect pockets for the chive butter to melt into, infusing flavor throughout. The fanned-out structure also provides more surface area for that desirable smoky char.
Achieving the Perfect Hasselback Slice
While the idea of slicing almost all the way through a potato might seem daunting, it’s actually quite simple with a clever trick that guarantees perfect results every time.
- Prepare Your Potatoes: Wash and scrub medium russet potatoes thoroughly. Russets are generally ideal for hasselback because of their elongated shape and starchy texture, which becomes wonderfully fluffy and tender when cooked. Other medium-starch potatoes like Yukon Golds can also work well.
- The Chopstick/Pencil Trick: To prevent accidentally slicing all the way through the potato (which would cause it to fall apart), place two wooden chopsticks or pencils parallel on either side of the potato, lengthwise. These act as a natural stopper for your knife, ensuring you leave about 1/4 inch at the bottom unsliced.
- Make Your Cuts: Using a sharp chef’s knife, make thin, even slices across the potato, aiming for consistent spacing. Stop slicing when your knife blade hits the chopsticks or pencils. Aim for slices that are about 1/8 to 1/4 inch thick. Consistency is key here for even cooking and a beautiful fanned-out presentation.
- Insert the Flavor: Once sliced, gently fan out the potato slightly to open up the cuts. Cut the chilled chive butter into thin slices and carefully wedge a piece into every other (or every) cut you’ve made. Don’t worry if some pieces of butter break; simply push them into the crevices. The melting butter will work its magic as the potato cooks.
This meticulous technique not only makes the potatoes visually appealing but also ensures that the butter and seasonings penetrate deep into the potato, resulting in a more flavorful and moist interior with wonderfully crispy edges that are simply irresistible.
Grilling Guidance: From Prep to Perfection
Grilling hasselback potatoes requires a bit of attention to heat management to ensure they cook through evenly without burning. The ultimate goal is a tender, fluffy interior contrasted with a slightly crispy, smoky exterior.
Prepping for the Grill
- Foil Wrap for Tenderness: After carefully inserting the chive butter into each potato and sprinkling generously with coarse salt, wrap each potato tightly in its own sheet of heavy-duty aluminum foil. This step is crucial for “baking” the potatoes on the grill. The foil acts like a mini oven, steaming the potato to tenderness while trapping all that delicious melting butter and seasoning, allowing them to infuse deep into the potato flesh.
- Set Up Your Grill for Two Zones: Preheat your grill to medium-high heat. The key to successful grilling of potatoes is to create zones of both indirect and direct heat, giving you control over the cooking process.
- For a Charcoal Grill: Push all the hot briquettes to one side of the grill, leaving the other side empty. This creates a hot zone for searing (if desired) and a cooler zone for indirect cooking.
- For a Gas Grill: Light half of your burners to medium-high, leaving the other half unlit. You’ll primarily be cooking the potatoes over the unlit side, which is the indirect heat zone.
The Grilling Process
- Initial Cook (Indirect Heat): Place the tightly foil-wrapped potatoes over the indirect heat portion of your grill. Close the lid and cook for approximately 45 minutes to 1 hour, or until the potatoes are completely fork-tender. The exact cooking time will vary depending on the size of your potatoes and your grill’s precise temperature, so monitoring is key. Rotate them occasionally (every 15-20 minutes) to ensure even cooking from all sides.
- Optional Finish (Direct Heat for Crispiness): For an extra crispy skin and a more pronounced smoky char on the fanned-out edges, you can briefly unwrap the potatoes during the last 10-15 minutes of cooking. Carefully place them directly over the active (direct) heat for 5-10 minutes, flipping once, just until the exposed edges are golden brown and slightly crisp. Keep a close eye on them during this stage to prevent burning, as direct heat can quickly char the delicate edges.
- Checking for Doneness: The easiest and most reliable way to check if your hasselback potatoes are done is to carefully unwrap one and insert a fork or a thin skewer into the center of the potato. It should slide in easily with minimal resistance, indicating a soft, fluffy interior.
Serving Your Grilled Masterpiece
Once cooked to perfection, carefully remove the hot foil packages from the grill. Unwrap them (watch out for steam!) and for an extra touch of indulgence, slather a little more fresh chive butter on top before serving. The residual warmth of the potato will beautifully melt the butter, creating a luscious sauce that cascades into the delicate cuts. A sprinkle of additional fresh chives for garnish adds both visual appeal and a burst of fresh flavor. These potatoes are best served immediately, straight from the grill, when they are at their peak of tenderness and crispiness.
This recipe was originally developed for Go Bold with Butter, a testament to the versatility and deliciousness that butter brings to any dish. For more innovative butter-centric recipes, you can explore their collection here and discover new ways to enjoy this incredible ingredient.
Why You’ll Love These Grilled Hasselback Potatoes
- Unforgettable Flavor: The combination of smoky grill flavor, tender potato, and savory chive butter is simply irresistible, offering a unique taste experience.
- Impressive Presentation: The fanned-out hasselback cut makes these potatoes look incredibly gourmet and sophisticated with minimal effort, perfect for special occasions or everyday meals.
- Versatile Side: They pair wonderfully with a huge variety of grilled meats, poultry, fish, and vegetarian options, making them a go-to choice for any menu.
- Easy to Make: With our simple tips and tricks, both the compound butter and the hasselback technique are straightforward, making this recipe accessible even for novice cooks.
- Crowd-Pleaser: Guests will rave about this unique and delicious side dish at your next barbecue, ensuring it becomes a highly requested favorite.
Grilled Hasselback Potatoes with Chive Butter
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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:
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In a medium bowl, stir together all ingredients until combined. Taste and adjust seasonings as needed.
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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:
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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.
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Cut the chilled butter into thin slices and wedge down into the cuts made in the potato.
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Tear sheets of aluminum foil into squares and place potatoes into the center of each one.
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Sprinkle potatoes generously with coarse salt and wrap tightly in the aluminum foil.
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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.
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Place potatoes over the indirect heat portion of your grill and cook for about 45 minutes, rotating occasionally, until potatoes are cooked through.
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Serve potatoes with additional chive butter.
Notes
Frequently Asked Questions (FAQs)
What type of potatoes are best for hasselback?
Russet potatoes are generally considered the best choice for hasselback due to their starchy texture, which becomes wonderfully fluffy and tender when cooked, and their elongated shape, which makes them easy to slice evenly. Yukon Gold or other medium-starch potatoes can also work, but russets will typically give you the classic texture and appearance. Avoid waxy potatoes as they tend to hold their shape too much and don’t fan out as well.
Can I make the chive butter ahead of time?
Absolutely! The chive compound butter is an excellent component to prepare in advance. It can be made several days (up to a week) ahead of time and stored tightly wrapped in plastic in the refrigerator. In fact, making it ahead allows the flavors to deepen and meld even further, resulting in a more robust and delicious butter. Just pull it out of the fridge about 15-20 minutes before you need it to soften slightly, making it easier to slice and insert into the potatoes’ cuts.
Can I bake these hasselback potatoes in the oven instead of grilling?
Yes, you can certainly bake hasselback potatoes in the oven if grilling isn’t an option or if the weather isn’t cooperating. While the grilling method provides a unique smoky flavor and keeps your kitchen cool, the oven is a perfectly good alternative. To bake, follow the exact same prep steps (slicing, inserting butter, seasoning, wrapping in foil). Preheat your oven to 400°F (200°C) and bake for approximately 60-75 minutes, or until fork-tender, rotating them halfway through. For a crispier finish, you can unwrap the potatoes for the last 15-20 minutes of baking.
How do I know when the potatoes are fully cooked on the grill?
The best way to tell if your grilled hasselback potatoes are fully cooked is to gently unwrap one potato and insert a thin skewer or a fork into the thickest part of the potato. It should slide in easily with minimal resistance, indicating a soft, fluffy interior. If you feel any significant firmness, rewrap the potato and continue grilling for another 5-10 minutes before checking again. Cooking times can vary based on potato size and your specific grill’s temperature, so always check for tenderness rather than strictly adhering to a timer.
What are some other herbs I can use in compound butter?
The beauty of compound butter lies in its incredible versatility! Besides chives, you can experiment with a wide array of other fresh herbs to create different flavor profiles. Some popular choices include finely chopped rosemary, thyme, parsley, dill, or sage. A mix of herbs like “Herbes de Provence” also works wonderfully. You can also add other aromatics like lemon zest for brightness, a dash of smoked paprika for depth, or a pinch of red pepper flakes for a subtle kick. Remember, fresh herbs will always yield the best and most vibrant flavor.
Conclusion: Your Next Grilling Sensation Awaits!
With this detailed guide, you’re now equipped to master the art of making Grilled Hasselback Potatoes with Chive Butter. This recipe offers a delightful combination of textures and flavors – the tender, fluffy interior, the subtly crispy, smoky edges, and the rich, aromatic infusion of homemade chive butter, all enhanced by the incomparable taste of the grill. It’s an easy yet elegant side dish that promises to impress your family and friends and become a highly anticipated staple at your backyard cookouts. So fire up that grill, gather your ingredients, and prepare to enjoy a truly delicious and satisfying potato experience that will have everyone asking for seconds!