This is a simple cast-iron hasselback recipe that you can prepare on any grill. The ingredients are few, but this recipe is meant to be built upon. Throw in some crumbled bacon and cheese toward the end of cook time, or top with sour cream, chives, or your favorite potato toppings before serving. These hasselback potatoes are great for any occasion, but pretty enough for the fancier ones.
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 grill for medium-high heat, or around 350-375 degrees F. Close the lid and let it go for 15 minutes or so.
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 basting.
Place cast iron pan with the potatoes onto the grill grate, close the lid, and let cook for 1-1 1/2 hours. Brush with remaining butter mixture during the last 30 minutes of cook time. Depending on what unit you’re working with (pellet, gas, charcoal, smoker, etc.), you might need to adjust the cook time and check for tenderness a few times.
Once cooked, carefully remove the pan from grill and set onto a heat resistant surface. Let potatoes rest a few minutes before plating.