Grilled Hasselback Potatoes

St. Patrick’s Day brings friends and family together, and the grill often becomes the heart of the celebration. Grilled Hasselback Potatoes deliver crisp edges, tender centers, and layers of savory flavor that pair beautifully with grilled meats and festive gatherings. Thin slices across each russet potato allow buttery seasoning and heat from a TrueFlame grill to reach deep into every cut, creating a texture that balances golden crunch with soft, fluffy bites.

This recipe comes from Chef Johan Magnusson of Big Swede BBQ, whose bold approach to outdoor cooking inspires grill enthusiasts across the country. Russet potatoes are carefully sliced into thin ridges, then brushed with melted ghee blended with herb seasoning. As the potatoes cook over indirect heat, the ghee seeps into each cut, helping the edges crisp while the interior slowly softens. Regular basting adds flavor while encouraging a beautiful golden finish.

During the final stage on the grill, grated Parmesan melts into the ridges and browns lightly across the surface. The result is a side dish that feels rustic yet refined, perfect beside steaks, sausages, or grilled seafood. Sea salt highlights the natural character of the potatoes, while a touch of black pepper rounds out the flavor.

Cooking Hasselback potatoes on a TrueFlame grill allows steady heat and ample cooking space, making it easy to prepare a batch large enough for family dinners or holiday celebrations. The technique is simple yet rewarding, turning everyday potatoes into a centerpiece-worthy companion for your next backyard meal.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and visit BigSwedeBBQ.com to order his award-winning rubs and cookbook.

Grilled Hasselback Potatoes Ingredients

• 2 lbs Russet Potatoes

• 1 Tbs Sea Salt

• ½ cup Ghee, melted

• 2 Tbs Big Swede BBQ Badass Veggie Boost, or your favorite veggie herb seasoning

• 1 cup Grated Parmesan Cheese

• Black Pepper, to taste

Grilled Hasselback Potatoes Directions

1. Pre-heat your TrueFlame grill by igniting all main burners. Then close the hood and allow the grill to heat for 10 to 15 minutes; the hood thermometer should reach approximately 425°. Turn off all the knobs except one.

2. In a bowl, combine the melted ghee with the Big Swede BBQ Badass Veggie Boost and mix thoroughly. Set aside.

3. Scrub and clean the russet potatoes. Place each potato between the handles of two wooden spoons. Using a sharp knife, make thin incisions across each potato about 1/8-inch apart, stopping the knife when it reaches the spoon handles to avoid cutting all the way through.

4. Place the sliced potatoes in a large aluminum pan. Season generously with sea salt, making sure to season both the outside and inside the incisions. Brush each potato liberally with the ghee seasoning mixture.

5. Insert the aluminum pan onto the grill over indirect heat. Close the hood and cook for 30 minutes.

6. After 30 minutes, baste the potatoes with the additional ghee mixture every 5 minutes for another 30 minutes, or until the potatoes are tender in the center.

7. When the potatoes begin to soften, sprinkle heavily with grated Parmesan cheese and continue cooking until the cheese is melted and slightly golden. Season lightly with black pepper.

8. Remove from the grill and serve immediately.

FromBrand Ambassador, Johan Magnusson of BigSwedeBBQ.com