grilled hasselback potatoes
Summer is here, and we are in full grilling mode. It gets quite hot here in the summer, and any time I can get out of the kitchen I’ll take it. I’m lucky that Ian doesn’t mind a bit He’d happily grill every day of the week. He doesn’t even wait until the weather gets warm; we’ve been known to grill all winter long.
But it sure is much nicer in the warm weather.
And nothing goes better with sun and food than a delicious crisp white wine like SANTA RITA120® SAUVIGNON BLANC. Founded in 1880 by Domingo Fernandez, Santa Rita is one of Chile’s premier wine estates. The 120 Sauvignon Blanc is crisp, with a definite citrus note, perfect for summer sipping. Heat or no heat, Ian is a red drinker, and he loved the 120 Hero’s Salute Red Blend.
Ian usually handles grilling our main dish while I take care of the sides, but this time I even got him to grill the potatoes for me. When it’s nearly 100 degrees outside, my oven is not going on.
These grilled hasselback potatoes are the perfect side to whatever is on your grill, and they are as easy as they are delicious.
I prefer to use yukon gold potatoes, not just for their taste, but because they are the perfect size. Not too big, and not too small. Thinly slice the potatoes, stopping before you cut them all the way through. Microwave the potatoes for about 5 minutes to reduce grilling time. Place potatoes in foil, drizzle with herbed melted butter, wrap tightly and toss them on the grill with the rest of your meal.
Then, have a glass of wine while you wait 30-40 minutes for your potatoes to cook. This may be my favorite part of grill season.
- 4 medium sized yukon gold potatoes
- 4 Tbsp butter, melted
- 2 tsp herb/spice blend (I used Badia Complete Spice Blend
- prepare grill
- thinly slice potatoes, stopping just before you slice all the way through
- microwave potatoes for 5 minutes
- combine spice/herbs with the melted butter
- place each potato on a square of foil
- drizzled with the herbed butter, and roll tightly
- place potateo on a hot grill - cook using indirect heat
- grill 30 - 40 minutes
- serve hot
Summer and grilling go hand and hand, and these grilled hasselback potatoes are soon to become you new favorite summer side dish.