These smoked Hasselback potatoes, also known as accordion potatoes, are incredibly delicious and so easy to make! Skip the oven and place them right into the smoker. In 2 hours, you’ll have the perfect smoked potatoes to pair with any of your barbecued or grilled meats.
Have you ever tried smoked Hasselback potatoes? They are sliced, crispy on the outside, and soft and creamy with a hint of smokiness on the inside. They are super delicious all on their own but will make such an elegant addition to your festive dinner table.
Why this recipe works
- It’s a reinvention of a traditional potato dish.
- The use of a smoker or grill infuses the potatoes with a subtle smoky flavor.
- You can place them in the smoker along with your main proteins for added convenience.
- The presentation is stunning, making these potatoes the perfect side dish for special occasions.
- Hasselback potatoes are easy to make, and you can dress them however you’d like. Add your favorite cheese, flavored butter, fresh herbs, and more!
- Fun fact – Did you know you can use the hasselback technique on other foods like sweet potatoes, carrots, chicken breasts, zucchini, and even hotdogs?
What potatoes to use:
Use moderate-sized baking russets for this smoked hasselback potato recipe. You can use smaller potatoes, but you will need to adjust for a shorter cooking time. Yellow or Yukon Gold potatoes are great, but a tad mealy and small for this dish. We want a heartier potato that can withstand a smoky environment. So russets it is.
Ingredients for Smoked Hasselback Potatoes:
- Russet potatoes: 6
- Large cast-iron skillet (12 inches)
- Melted butter (Irish butter is the best choice for this smoked side dish)
- Olive oil
- Granulated garlic: you can also use 4 cloves of minced fresh garlic
- Coarse salt
- Parsley or chives (fresh)
How to Make Smoked Hasselback Potatoes:
- Wash and lightly scrub potatoes in tepid water using a vegetable brush. Pat them dry with paper towels.
- Using a sharp knife, make thin slices across the potato, about 1/8 inch apart, being careful not to cut all the way through to the bottom.
- TIP: Use chopsticks on either side of the potato as a guide to prevent cutting too far. You’ll end up with perfect accordion-like potatoes.
- Preheat your grill or smoker to 275 degrees F.
- Coat a cast-iron pan with olive oil, and place each hasselback potato into the pan.
- Brush half of the butter mixture onto the slits of the potato, reserving the second half for later.
- Place a cast iron pan with the potatoes into the smoker. Cook for 1 hour.
- Brush potatoes with the remaining butter mixture, and cook for an additional 50-60 minutes.
- Potatoes are done once they reach an internal temperature of 210 degrees F. It’s always a good idea to keep a reliable instant-read thermometer nearby!
- Garnish smoked potatoes with fresh herbs and serve.
- Want them crispy? Broil them in your oven for 2-3 minutes on very high heat. Keep a close eye on them so they do not burn.
- Cheese: Yes, you can fill the slits with slices of cheese. I recommend pepper jack cheese, Muenster, Gouda, or white cheddar.
- Salt: Use less salt in the butter mixture if you are adding toppings like bacon or ham.
- Meat toppings: Use pulled pork, chopped brisket, or chopped burnt ends. I have a great recipe for Smoked Rip Scraps that would make a great topping for these smoked hasselback potatoes!
Storing Leftover Hasselback Potatoes:
- Store these delectable smoked potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat the potatoes in a 350-degree oven, until warmed through.
- You can also turn them into hash! Carefully chop up the cold potatoes, add them to a skillet with your choice of meat, and make a breakfast hash!
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Smoked Hasselback Potatoes
- 6 russet potatoes washed and dried
- large cast-iron skillet (12 inch)
- 1/2 cup melted butter
- 2 tablespoons olive oil
- 1 teaspoon granulated garlic
- 2 teaspoons coarse salt
- 1/4 cup chopped parsley or chives
- Wash potatoes in tepid water using a vegetable brush. Be gentle, but use enough force to clean any dirt off the skin. Pat each potato dry with paper towels.
- Take a strong metal skewer and push it through about 1/3” from the bottom of the potato lengthwise. This will act as a cutting guide since you do not want to slice the potatoes all the way through. Using a sharp knife, cut straight down until you hit the skewer. Refer to the recipe photo for more guidance.
- Preheat your grill or smoker for 275 degrees F.
- Coat cast-iron pan with olive oil, and place each Hasselback potato into the pan.
- Melt butter and season with garlic powder, black pepper, and salt (optional). Brush half of the butter mixture onto the slits of the potato, reserving the second half for later
- Place cast iron pan with the potatoes onto the grill grate, close the lid, and let cook for 1 hour. Brush with remaining butter mixture, and cook for an additional 50-60 minutes, or until the potatoes are tender and reach an internal temperature of 210 degrees F.
- Once cooked, carefully remove the pan from grill and set onto a heat resistant surface. Let the potatoes sit for 10 minutes. Garnish with chopped parsley or chives, and serve.
- Optional step: Crisp up the potatoes in your oven. Broil on the highest setting for 3 minutes.