We all have those go-to recipes when we don’t know what to make. For me, it’s these mini garlic hasselback potatoes. They get tender and slightly crispy, and you can make them on the grill in the summer and in the oven year-round. I used to make them with a sprinkle of garlic powder… but I found an even better way!
This year, Chef Shamy is one of our #CookoutWeek sponsors, and then sent me a selection of flavored butters to taste-test. Now, I have to admit that I usually don’t give butter a second thought. But my life has been changed! Chef Shamy butters are so delicious that we have all been eating them straight from the tub, like a dip for crackers and fruits.
Using Chef Shamy’s garlic butter for these potatoes, and woah mama, it took them to a new level. Plus, if you can believe it, using the garlic butter makes this recipe even easier! Chef Shamy’s slogan is Make the World a Butter Place®… and this is certainly what they are doing with their butters!
Now, of course you can make full-sized hasselback potatoes using the same cutting technique that I talk about in the recipe below. However, I love using baby potatoes because they are so tender and cook so quickly.
The key to making these potatoes perfect on the grill is to make sure the heat is high at first to give them a good crunch, and then turn the heat down and keep the grill closed so they get soft without the butter burning.
The part that takes the longest is cutting the potatoes. Use a very sharp knife to slice as thin as possible. You don’t cut all the way through the potato, just part of the way. This makes the potatoes finish cooking faster, but also give them a nice crisp. They pop in your mouth!
Here’s the printable recipe. Scroll down to find even more recipes from #CookoutWeek and don’t forget to enter our #CookoutWeek giveaway here.
Mini Hasselback Potatoes with Garlic Butter
Crispy, tender potatoes make on the grill with delicious garlic butter.
- 2-3 pounds baby yukon gold potatoes (or any small/baby potato)
- 5 Tablespoons Chef Shamy garlic butter
- salt (to taste)
With a sharp knife, slice the potatoes 3/4 the way through, but not completely. Add to a foil pan.
Melt the garlic butter and drizzle over top the potatoes. Sprinkle with salt.
Set foil pan on a very hot grill for about 5 minutes, and then reduce heat to cook completely, around 30-45 minutes. If butter begins to burn, move to top rack or turn off one burner and move adjacent to the heat.
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