Potatoes , Hasselback , Parmesan , Rosemary
Best for: A Christmas potato side with crisp edges and soft centers.
These fan-cut potatoes bring a little holiday charm to a familiar family favorite. Garlic butter slips between the slices, and Parmesan gives the tops a golden finish worthy of the Christmas roast.
Grill: Indirect heat at 400°F. Equipment: Covered grill, rimmed grill-safe baking pan, sharp knife, 2 wooden spoons or chopsticks, brush.
Ingredients
65–80 Minutes Rest: 5 minutes. Total: 1 hour 35–50 minutes.
- 6 medium russet potatoes, about 8 oz each, scrubbed and dried
- 2 tablespoons olive oil
- 1 1/2 teaspoons Diamond Crystal kosher salt (4.2 g)
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, finely grated
- 1 tablespoon finely chopped fresh rosemary
- 1/3 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh chives
Directions
Preheat the grill to 400°F indirect heat. Set one potato between two wooden spoon handles and cut crosswise into 1/8-inch slices, stopping at the handles to leave the base connected; cut the tapered ends carefully by eye.
Repeat with the remaining potatoes and place in the baking pan. Brush with olive oil, gently easing the slices apart where possible, then season with salt and pepper.
Grill indirectly with the lid closed for 35 minutes. Meanwhile, combine melted butter, garlic, and rosemary in a small bowl.
Brush half the garlic butter over and between the opening slices. Continue cooking for 20–30 minutes, rotating the pan once so the potatoes brown evenly.
Brush with the remaining garlic butter and sprinkle with Parmesan. Cook 10–15 minutes more, until a thin knife slips easily through the centers and the edges are crisp, allowing 65–80 minutes total.
Rest for 5 minutes, scatter with chives, and transfer carefully to a warm platter, keeping the sliced tops facing upward.
Grilling tip: Similar-size potatoes finish together, while a shallow pan lets heat reach their fanned edges.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
