August 5, 2014

Grilled Garlicky Hasselback Potatoes

Grilled Garlicky Hasselback Potatoes

I’ll admit, I first learned of hasselback potatoes from a Pinterest picture. While I rarely let Pinterest dictate my menu, I do like turning to it for ideas from time to time. I am accustomed to grilling vegetables but I have never grilled a potato whole and was so intrigued by the idea. Frankly, it never occurred to me to try it even though I am always popping potatoes into the oven to accompany meatloaf in the winter. The cool thing about this recipe is that not only it is a snap, but it a really stunner presentation-wise. It always draws a little extra attention because it is just so fun to look at.

While it may look complicated, assembling this is actually quite easy. It takes a bit of patience with a knife, slicing it into paper-thin layers, but then you just give it a good dose of oil, add the garlic, and get it ready to cook. Once it comes off the grill piping hot you can always shower it with some fresh Parmesan, extra salt, or even a sprinkle of chopped herbs. (I think a dollop of sour cream sprinkled with chives would taste amazing!) The sky is the limit!

Since this does take a while to cook be sure to time the rest of your meal accordingly. I find that I can usually prepare and grill chicken and toss together a quick salad in the time it makes to cook these entirely. Then everything can be eaten fresh at once, leaving plenty of time for catching fireflies before the sunset.

Grilled Garlicky Hasselback Potatoes

Rating: 41

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serving Size: 4

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Ingredients

  • 4 medium russet potatoes
  • 6 garlic cloves, thinly sliced
  • Olive oil
  • Kosher salt
  • cracked pepper

Instructions

  1. Slice a thin strip off of each potato lengthwise so that it can be a stable base when cutting. Cut the ends off of each potato. Set the potato on a cutting board and carefully cut it into slices 1/8-inch thick, cutting down so it is ¼-inch from the bottom of the potato. Do not cut through the potato.
  2. Rinse the potato under the faucet and use your fingers to fan out the potato. Pat the potato dry, then place it on a plate and microwave it for 5 minutes. Then rotate the plate and microwave for five more minutes.
  3. Place the warm potatoes in the center of large squares (one square per potato) of olive oil and tuck slices of garlic between each fan. Then brush each potato with olive oil and season with salt and pepper. Wrap up the sides of the foil to seal in each potato.
  4. Heat a grill and get the coals burning until they are covered with ash. Place the potatoes to the side of the grill so they are not over direct heat. Cover the grill and cook for about 30 to 40 minutes, or until the edges are crispy and dark brown. Remove to a plate, unwrap the potato, and allow to cool for about 5 minutes before serving.
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