Hasselback potatoes are said to have originated at Hasselbacken “Hazel Hill” in Stockholm, Sweden. I don’t know if that’s true or not, but I do know I love potatoes cooked this way. For me there isn’t a potato dish that fits cooking on the grill or smoker. They are so easy to make and look pretty darn impressive. There are many different recipes for enhancing the flavor of Hasselback potatoes. I’m not sure if there is an original recipe, but I do know I like this one.
When the guys are J&D’s offered to send me some of their new Bacon Rub I jumped at the chance to give it a try. My first thought was to grill up some chicken or pork chops with the rub, but as I was preparing my Hasselback potatoes the new Bacon Rub kept calling out for me. (Meat and meat flavored products often do that) “Baked” potatoes and bacon just go together. So that’s how these came about.
There are a couple of good techniques for cutting almost through the potatoes without cutting the bottoms. The best one I found says to place the potato in a large wooden spoon and then cut through the potato all the way down to the lip of the spoon. This sounds like a winning way to do it.
I then melted equal parts of olive oil and butter and added a tablespoon of Bacon Rub. After the mixture cooked for a couple of minutes I poured it over the top of the sliced potatoes.
I cooked the potatoes on my Weber kettle using indirect heat at about 375 degrees for 45 minutes. Keep the potatoes in your pan or pie plate so you can use the butter/olive oil mixture to baste the potatoes every couple minutes.
They turned out great. The outside of the potato was nice and crispy while the inside had a nice soft texture.
Next time you’re looking for something a little different for a potato side dish, give Hasselback Potatoes a try.