Grilled Hasselback Potatoes with Chive Butter

Step 1

In a medium bowl, stir together all ingredients until combined. Taste and adjust seasonings as needed.

Step 2

Place on a sheet of plastic wrap and wrap up in a log. Chill in the fridge for at least 1 hour.

Step 3

Use a sharp knife to cut the potato into thin slices, leaving 1/4 inch at the bottom unsliced so that the potato stays in one piece. If it’s helpful, place 2 pencils or chopsticks on either side of the potato as you cut, which will prevent you from slicing all the way through.

Step 4

Cut the chilled butter into thin slices and wedge down into the cuts made in the potato.

Step 5

Tear sheets of aluminum foil into squares and place potatoes into the center of each one.

Step 6

Sprinkle potatoes generously with coarse salt and wrap tightly in the aluminum foil.

Step 7

Preheat grill to medium high heat so that there are areas of indirect heat and direct heat. For a charcoal grill, push all the briquettes to one side. For a gas grill, leave half of the burners unlit.

Step 8

Place potatoes over the indirect heat portion of your grill and cook for about 45 minutes, rotating occasionally, until potatoes are cooked through.

Step 9

Serve potatoes with additional chive butter.