Home » Recipes » Side Dishes » Grilled Hasselback Potatoes with Chive Butter
by Annalise Sandbergon Aug 20, 2018 (updated Jun 14, 2023)
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5 from 3 reviews
These hasselback potatoes with chive butter are baked right on the grill!
Couldn’t pass up sharing these fabulous grilled hasselback potatoes with you, because grilling season isn’t over yet! And why turn on the oven if you don’t have to, right?
These “baked” potatoes have so much flavor throughout, thanks to a homemade chive butter wedged down between each cut in the potato before cooking, and more slathered on top for serving. They’re the perfect side dish for so many things— bbq chicken, salmon, pork chops, and steak, just to name a few.
How to make compound butter
Compound butter is just butter that’s been mixed with spices, herbs, and other ingredients to make a flavorful spreads for just about anything. Just mix softened room-temperature butter with whatever you want to add— chives, garlic, salt and pepper for this recipe— then shape into a log with plastic wrap and chill until firm. An hour or so rest in the fridge gives the flavors time to blend as well.
See other compound butter recipes I’ve made: cowboy butter, lemon herb, cranberry orange, cinnamon honey.
How to make hasselback potatoes
Hasselback potatoes are potatoes that are cut into thin slices most of the way through, leaving the bottoms intact so the potato stays together. When prepping the potatoes, it’s all too easy to accidentally slice all the way through a few times. To avoid this, put two chopsticks or pencils on either side of the long edge of the potato. As you slice, your knife will only go as deep as the chopstick/pencils, leaving the bottom together.
This recipe was originally developed for Go Bold with Butter. To see all of the recipes I’ve created for GBWB, click here.
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5 from 3 reviews
Grilled Hasselback Potatoes with Chive Butter
Servings: 4 servings
Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr
These hasselback potatoes with chive butter are baked right on the grill!
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Ingredients
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
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
Cuisine: American
Course: Side Dish
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
Grilling Side Dishes Summer
originally published on Aug 20, 2018 (last updated Jun 14, 2023)
9 comments Leave a comment »
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9 comments on “Grilled Hasselback Potatoes with Chive Butter”
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Haseeb — Reply
Thank you so much for this receipe i’m hungry when i read the full receipe i will try it soon.
Thank you so much..Regards
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Kevin Arthur — Reply
This post crave me for raosted potatoes. From now weekends are going to be special 🙂
Love tor reading your recipes.Cheers!
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Stephanie @ Long Distance Baking — Reply
How have I never grilled potatoes before?! This is now a summer staple for us. Even if you don’t have time to make the compound butter (though I highly recommend) this is the perfect summer recipe. It is easy, hands off, and limited ingredients. We love it!
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Alex Smith — Reply
Great! I am hungry after readingyour blog. Everything is looking very tasty. Spicy grill is my favorite. Your topics are veryhelpful for this community. Thank you so much for sharing a good article with us.
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Tanya — Reply
Can you cook these on a Blackstone griddle?
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Annalise — Reply
I think you’d need a way to cover the griddle somehow for this recipe to work.
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Judith Fertig — Reply
They are a mess to prep – don’t expect the butter to slide into the slits easily. And the butter takes much longer than an hour – maybe 2 or more to harden in the fridge. But even if it’s not perfectly pretty when you wrap them up – they are always delicious. And definitely save some of the butter mixture to put on top once they come off the grill. A fantastic side for a grilled steak.
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Sara — Reply
Do the potatoes have to stay right side up all the time or are they ever flipped on the grill?
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Annalise — Reply
As long as you have an area of your grill with indirect heat, you shouldn’t need to flip the potatoes. Your grill is pretty much just acting as an oven. 🙂
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