You guys. You have to try this. I came up with this recipe on my own, I swear, but then a friend of mine said they were Hasselback potatoes. Well, I'm not sure what those are or exactly what goes into those, but you have to make THESE. My best grilled potatoes. And you can make them with just 3 ingredients.
It's pretty simple, and the measurements do not have to be exact. Get small potatoes from a farmers market if possible. I taste tested local potatoes from the market and organic potatoes from Trader Joes and the local ones were SO much better.
Start by heating a few tablespoons of butter. Real butter, not margarine, not a butter blend. Just plain salted or unsalted butter. I prefer Kerrygold because it's grassfed.
Then add in a few chopped cloves of garlic and let it simmer on low for a few minutes.
While the garlic is infusing with the butter, slice the potatoes, but not all the way through. If some slices are cut through, no big deal. Then place onto heavy duty foil. You'll make a foil packet so add however many potatoes can fit so that you can still seal the packet.
After the potatoes are sliced and on the foil, evenly pour the butter AND garlic over the top of the potatoes, then sprinkle with salt and pepper (don't be shy with the salt!). Add chopped fresh rosemary if desired, then seal that baby up.
Now here's the important part. Leave it on the grill (medium then move to low) for a long time. Longer than you think it needs, I do about 45 minutes to an hour. If you do this, it will get a delightful, caramelized, crunchy crust on the bottom of the potatoes that is do DIE FOR!! When they come off the grill you can even sprinkle some cheese such as parmigiano reggiano or another similar cheese, or eat as is. They are so, so good! Even my kids who don't like potatoes like these. You have to let me know what you think!
Recipe for The Best Grilled Potatoes
This recipe is for 5 small potatoes, but you can easily adjust up or down and use the amount of butter you prefer. Just don't be afraid to use a lot for this because the butter is key for making the crunchy crust on the bottom.
- 5 small potatoes
- 3 tablespoons butter
- 3 cloves garlic, chopped
- salt and pepper
- fresh rosemary (optional)
- cheese (optional)
1. Melt butter and chopped garlic over low heat for 5-10 minutes.
2. Meanwhile, place potatoes on cutting board and slice crosswise but don't cut all the way through.
3. Lay out heavy duty aluminum foil and lay the potatoes out in a row.
4. Evenly pour the butter and distribute the garlic over the potatoes.
5. Season well with salt and pepper. Add fresh chopped rosemary if desired.
6. Seal the packet and place on the grill over medium heat for about 30 minutes, then transfer to low heat for 15 - 30 more minutes.
These can also be made in the oven but they will not have the crunch on the bottom, which I think is the best part, but they are still very good. Try 375 for about an hour.
7. Take them out of the packet, and sprinkle with a little cheese if desired.
I really think you'll love these. Let me know what you think!
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