Grilled Hasselback Potatoes Chive Butter with Crispy, Buttery Flavor

Grilled Hasselback Potatoes with Chive Butter

These Grilled Hasselback Potatoes with Chive Butter are the summer side dish you didn’t know you needed. With crispy edges, tender insides, and a rich garlic chive butter melting into every slice, they look fancy but come together easily on the grill. Why turn on the oven if you don’t have to? This recipe pairs perfectly with grilled steak, chicken, or fish for a complete meal that feels special without the extra effort.

How to make compound butter

The secret to the best chive butter is starting with room temperature butter. Let a stick of unsalted butter sit out until soft, then mix in finely chopped fresh chives, minced garlic, a pinch of salt, and some black pepper. Stir everything together until smooth. Transfer the mixture onto a piece of plastic wrap, shape it into a log, and roll it up tightly. Chill the log for at least one hour so the flavors blend and the butter firms up enough to slice. You can even make this a day ahead and keep it in the fridge.

How to make hasselback potatoes

To create the classic fan of slices, place a chopstick or pencil on each side of a scrubbed potato. Slice crosswise every 1/8 to 1/4 inch, letting the knife stop at the chopsticks so the bottom stays intact. Once all potatoes are sliced, insert thin pats of the chilled compound butter between the cuts. Sprinkle coarse salt over the top.

this …

Wrap each potato in aluminum foil and place them over indirect heat on a preheated grill. Cover and cook for about 45 minutes, or until the potatoes are tender when pierced. No flipping needed with indirect heat. After grilling, unwrap and drizzle any reserved melted butter over the top for extra richness.

Tips for the Best Grilled Hasselback Potatoes

A few simple tricks make all the difference between good and great results.

• Use room temperature butter for the compound butter so it blends evenly with the chives and garlic.
• Chill the butter log for at least one hour. This makes it easy to slice neat pats that fit into the potato slits.
• Chopsticks or pencils are your best friend. They prevent the knife from cutting all the way through, leaving the potato base intact.
• Grill over indirect heat with the lid closed. This cooks the potatoes gently without burning the butter, and you don’t have to flip them.
• Check for doneness by inserting a skewer or knife. The potato should feel soft all the way through. If not, give it another 5 to 10 minutes.
• Save extra compound butter for serving. A pat melting on top just before serving adds a final pop of flavor.

What to Serve with Grilled Hasselback Potatoes

These potatoes are a versatile side that complements many main dishes. Their buttery, garlicky flavor and crispy edges make them a natural partner for grilled steak, BBQ chicken, pork chops, or fish. For a complete summer meal, add a simple green salad or grilled vegetables. They also work well alongside burgers or ribs at your next cookout. Pair them with other grilled potato recipes for a potato bar spread, or balance the richness with something fresh like a tomato cucumber salad.

If you love roasted potatoes but want to skip the oven, these deliver that same comfort with a smoky twist. For another herb packed side, try my garlic herb roasted potatoes for a vegetable loaded option.

Frequently Asked Questions

Grilled Hasselback Potatoes with Chive Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🔥 Crispy-edged hasselback potatoes grilled to tender perfection with garlic chive butter melting into every slice.
🧈 A stunning summer side dish that looks fancy but comes together with minimal effort—no oven required.

• Total Time: 2 hrs 5 mins
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

4 medium Russet or Yukon Gold potatoes, scrubbed

1/2 cup unsalted butter, at room temperature

3 tablespoons fresh chives, finely chopped

3 cloves garlic, minced

1/2 teaspoon salt, plus more for sprinkling

1/4 teaspoon black pepper

Coarse salt, for topping

Cook Mode Prevent your screen from going dark

Instructions

1-Soften the butter: Allow butter to come to room temperature until easily spreadable.

2-Make the compound butter: Mix softened butter with chives, garlic, salt, and pepper until smooth.

3-Shape and chill: Form into a log on plastic wrap, roll tightly, and refrigerate at least 1 hour until firm.

4-Preheat the grill: Preheat grill to medium indirect heat (350–400°F) with the lid closed.

5-Slice the potatoes: Place chopsticks alongside each potato and slice every 1/8–1/4 inch, keeping the bottom intact.

6-Add butter pats: Slice chilled butter into thin rounds and gently insert between cuts.

7-Season: Sprinkle coarse salt generously over each potato.

8-Wrap in foil: Individually wrap each potato in aluminum foil.

9-Grill: Place foil-wrapped potatoes over indirect heat, cover, and cook about 45 minutes without flipping.

10-Check doneness: Pierce through foil with a skewer or knife; potato should feel tender. If not, cook 5–10 minutes more.

11-Unwrap and serve: Unwrap carefully, drizzle reserved melted butter from foil on top, and serve immediately.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🥢 Use chopsticks or wooden skewers as slicing guides so you never accidentally cut all the way through the potato base.
🧊 Chill the compound butter log for at least one full hour—this makes slicing neat pats effortless and keeps the butter from melting too fast on the grill.
🔥 Always cook over indirect heat with the lid closed; this gently roasts the potatoes without burning the butter and eliminates the need to flip.

• Author: Ruby Bennett
• Prep Time: 20 mins
• Chill Time: 1 hr
• Cook Time: 45 mins
• Category: Side Dish
• Method: Grill
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 potato
• Calories: 320
• Sugar: 2g
• Sodium: 380mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 50mg