If you want a side dish that looks like you went all-in on a holiday-style dinner, but still feels doable on a normal day, grilled hasselback potatoes are a great choice. They’re crisp at the edges, soft in the middle, and every slice turns into a little pocket for buttery flavor.
This version from GrillinFools is especially worth your time because the real star isn’t the potato, it’s the compound butter. Scott Thomas (the creator behind GrillinFools) describes these potatoes as hard to resist, and honestly, once you see that butter melt into the slices, you’ll get why.
View the full recipe here.
Why Grilled Hasselback Potatoes Are Such A Win
Hasselback-style potatoes are sliced thinly without cutting all the way through, which does two very important things:
- More surface area = more browning and crisp edges
- More “slots” = more room for butter (and flavor) to sink in
GrillinFools also shares a quick bit of background that traces the technique to Stockholm’s Hasselbacken, which is a fun detail if you’re serving these for guests and want a quick food trivia moment at the table.
If you’ve been saving a grilled hasselback potatoes recipe for a special dinner, you should consider trying this one because it’s impressive and practical.
Why Compound Butter Makes a Difference
Most potato sides are good because they’re comforting. These stand out because they’re built for flavor.
Scott’s method leans on a compound butter you can make ahead, so when you’re ready to cook, you’re basically just slicing potatoes, adding butter, and letting the grill do the rest. He even recommends making extra and freezing it so you’ve got it ready for future meals.
And yes, Dorot Gardens makes the compound butter part easy. The recipe uses Dorot Gardens Crushed Garlic, Sautéed Glazed Onion, and Chopped Parsley cubes in the butter. That means less prep before you even start cooking.
Why Grilling Makes These Taste Even Better
These aren’t just baked potatoes with fancy cuts. The grill adds a layer you don’t get from the oven alone:
- Smoky depth from cooking over indirect heat
- Browning at the end for that crisp finish
- Butter + heat working together to coat every slice
If you’re curious about hasselback potatoes, this recipe is a solid guide because it walks you through the two-zone setup and when to finish hot for color.
What You’ll Get If You Click Through
Here’s what the GrillinFools recipe walks you through:
- How to prep the compound butter (and freeze extra for later)
- Easy ways to cut hasselback slices evenly
- Indirect grilling + finishing heat for crisp edges
- Plenty of photos so you can cook with confidence
If you want grilled hasselback potatoes that feel special without turning into an all-day project, this recipe is worth saving.
And if you’re comparing hasselback potatoes on the grill to oven versions, the finishing step is what really pushes these over the top.