Grilled Hasselback Potatoes with Chive Butter Recipe

It’s hard to beat the sizzle and smoky aroma that drifts into the backyard when you’re grilling. Grilled Hasselback Potatoes with Chive Butter are one of those side dishes that make you pause and take in the anticipation—thin, crispy potato edges, golden and fragrant, all holding pools of herby, garlicky butter. If you crave something a little more impressive than your usual baked potato, this is for you.

Hasselback potatoes have always felt like the special occasion version of a classic, but grilling them adds that extra outdoorsy flavor and crispy edges you just can’t replicate in the oven. Topped with swirls of chive butter that melt into each slice, this recipe is as hands-off as it is show-stopping, ideal for everything from weeknight meals to backyard get-togethers.

Irresistibly Crisp Hasselback Potatoes for the Grill

There’s something undeniably tempting about potatoes cut into fans, each slice crisp with char and flecked with grilled flavor. Grilled Hasselback Potatoes with Chive Butter take that classic restaurant look and marry it with backyard comfort. Every bite gives you the softest center and crackling golden edges, making these a step up from ordinary grilled potatoes.

This recipe isn’t just about looks. When you grill hasselback potatoes, you get that roasted smell mingling with the smoky heat of the grill, and a side dish that’s both rustic and a little fancy. Toss in the chive butter melting deep into the layers and you have the sort of recipe that gets people asking for seconds—or for the secret.

Gathering Your Ingredients for Grilled Hasselback Potatoes

You don’t need a long shopping list for flavor-packed hasselback potatoes. Most ingredients are basic pantry staples, but together they turn the humble spud into something truly special.

• Butter – The rich backbone of the chive butter, adding creaminess and helping the potatoes get that craveable golden finish.
• Chopped chives – Deliver sharp, herbal notes and fresh green color to the compound butter.
• Garlic – Adds depth and a punch of savory aroma to each bite.
• Coarse salt – For seasoning both the butter and the outside of the potatoes, bringing out their earthy flavor.
• Ground black pepper – A touch of heat and complexity scattered throughout.
• Russet potatoes – Their fluffy interior and sturdy skin make them the ideal canvas for hasselback style and grilling.

See the recipe card below for the full list of ingredients and measurements.

Swaps and Alternatives

If you’re out of chives, finely chopped green onions add a similar freshness. Yukon gold potatoes will work if you prefer a creamier texture, though russet potatoes hold their shape best on the grill. For tools, have a sharp knife handy for the signature slices, and aluminum foil to help cook and steam those potatoes to golden perfection.

Step-by-Step Grilling for Perfect Hasselback Potatoes

Let’s walk through the grilling process, from that first herby butter prep to serving up your golden fans of potato goodness.

1. Mix the chive butter: In a medium bowl, combine the butter, chopped chives, minced garlic, coarse salt, and pepper until smooth. Taste and tweak as you see fit.
2. Shape and chill: Spoon the butter mixture onto plastic wrap, roll it into a log, and chill in the fridge until firm. This helps you cut neat slices for stuffing between the potato layers.
3. Slice the potatoes: Grab your sharp knife and carefully cut each russet potato into thin slices, but stop about a quarter inch from the bottom so they stay connected. Chopsticks or pencils make great “stoppers” to avoid cutting all the way through.
4. Stuff with chive butter: Once the chive butter is chilled, slice it thinly and wedge a little into each cut of the potato for maximum flavor in every slice.
5. Prep for grilling: Tear off squares of aluminum foil, place each potato in the center, and sprinkle with more coarse salt. Wrap them up snug to hold in the steam and flavor.
6. Get the grill ready: Preheat your grill to medium-high with zones for both indirect and direct heat. For charcoal, bank coals to one side; for gas, leave one section off.
7. Grill over indirect heat: Place the foil-wrapped potatoes over indirect heat. Cover and cook, rotating occasionally, until the potatoes are tender all the way through and the edges look crisp.
8. Serve and finish: Unwrap the potatoes and top with plenty of that extra chive butter, letting it melt into every crevice.

Kitchen Tips and Tricks: Hassle-Free Hasselbacks

Grilled Hasselback Potatoes look stunning but deliver their best when you pay attention to a few small cues. Using chopsticks or pencils as slicing guards guarantees you won’t cut right through the potato—no heartbreak, just perfectly fanned spuds. Chill that chive butter until it’s firm enough to slice, or you’ll have a slippery mess to handle.

Make sure to wrap each potato tightly in foil to lock in moisture, making sure the centers become soft and creamy as the outsides crisp up. Rotate the potatoes on the grill for even cooking and color. If your chive butter isn’t slicing neatly, pop it back in the fridge to firm up.

• If your potato slices seem to stick together, gently fan them open before grilling to help the butter slip in.
• Always sprinkle extra salt on before wrapping; it draws out moisture and creates those flavorful, craggy edges.
• For the crispiest edges, give the potatoes a final open-faced blast over direct heat for just a minute or two.

Delicious Ways to Serve Your Hasselback Potatoes

Grilled Hasselback Potatoes with Chive Butter are show-stoppers on their own, but they make a perfect match for nearly everything you toss on the grill. They’re a natural sidekick to grilled steak, chicken, or fish, soaking up those extra juices on your plate. For a picnic, slice the potatoes ahead and bring wrapped in foil, ready for a quick reheat.

Swap in other fresh herbs for a new twist—think parsley, dill, or a punchy rosemary. Add a layer of shredded cheese over the top just before serving for a melty finish. For a hearty vegetarian plate, pile grilled mushrooms or peppers over your potatoes.

Looking for a homemade dipping sauce? Sour cream, ranch, or a simple garlicky yogurt make these feel even more special.

Making Ahead and Storing Grilled Hasselback Potatoes

You can prep Grilled Hasselback Potatoes with Chive Butter ahead by slicing the potatoes and assembling the chive butter a day before. Keep them wrapped and chilled until you’re ready to grill. Leftovers will keep in the fridge, wrapped tightly in their foil, for a couple of days.

To reheat, pop them back on the grill over indirect heat until warmed through, or use an oven to bring back some crispness. Freezing isn’t ideal since the texture of the potatoes can turn mealy, but the chive butter itself freezes beautifully for another day.

FAQs about Grilled Hasselback Potatoes with Chive Butter

Can I prepare Grilled Hasselback Potatoes with Chive Butter in advance?

Yes, you can slice and stuff the potatoes the day before and keep them wrapped in foil in the fridge. Just grill when you’re ready to serve. The chive butter also holds well in advance, making this an easy make-ahead side.

What if I don’t have chives for the chive butter?

You can swap chives with green onions or parsley for a similar herby result. The flavor will change slightly, but you’ll still get that pop of fresh green in your butter. Use what you have for a customized twist.

How do I stop my Hasselback potatoes from falling apart on the grill?

Leaving the base of the potato intact is key for keeping everything together. Using chopsticks or pencils as cutting guides will prevent slicing all the way through. Wrapping snugly in foil helps the sliced fans hold their shape during grilling.

What’s the best way to reheat leftover Grilled Hasselback Potatoes with Chive Butter?

Reheat them on the grill or in the oven, wrapped in foil, until hot and edges crisp again. Try not to microwave, as you’ll lose that signature crispness. Add extra chive butter before serving to bring flavors back to life.

Fire Up the Grill for Hasselback Potatoes

When you’re after that perfect grilled side—the kind that looks impressive and tastes even better—Grilled Hasselback Potatoes with Chive Butter are a must. The combination of crispy, buttery slices and the fresh pop of chives brings both comfort and a touch of celebration to your table.

Take that first warm, aromatic bite, and you’ll see why these potatoes deserve a regular spot in your grilling line-up. They’re simple, versatile, and straight-up irresistible—outdoor cooking at its best.

What To Try Next

If you loved the comforting potatoes with fresh herbs, these dishes complement perfectly or offer a tasty twist.

• Colcannon — another classic potato side with greens, perfect for hearty meals.
• Strawberry Crunch Salad — a fresh, seasonal salad to brighten up your plate alongside potatoes.
• Pollo Asado — grilled chicken with bold flavors that pairs naturally with grilled potatoes.