Julie Clark
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Hasselback Potatoes on the Grill
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Just 3 ingredients and less than 35 minutes to make Hasselback potatoes on the grill. They are stuffed with onions and marinated in Italian dressing.
When I think of summer grilling, my mind often runs to grilled meats. What type and cut of meat am I going to grill and what flavors do I want? Bacon Burgers? BBQ Chicken? Grilled pork chops?
And while meat is often the centerpiece of summer picnics, simple side dishes like these grilled Hasselback potatoes can also make a pretty presentation.
About these Hasselback Potatoes on the Grill:
- There are just three ingredients in this picnic side dish: red potatoes, onions and an Italian dressing.
- The bottoms of the potatoes caramelize slightly in the heat of the grill, thanks to the Italian dressing. I like a crispy roasted potato!
- You can make grilled baked potatoes in about 35 minutes and grill them right alongside whatever meat you are serving.
How to make Hasselback Potatoes on the Grill
A note about the potatoes. To help the potatoes cook more quickly on the grill, I first cook them in the microwave to start the cooking process. You don’t have to do this, but I find the timing matches better with the meat that I’m cooking.
- Start by cooking your potatoes in the microwave. Cook them about 80% of the way through. They’ll be soft, but not fall out of their skin soft. Firm enough to make slices in them and stuff them with sweet onions.
- Make 5 or 6 cuts in the potatoes, depending on how big your potatoes are. Stuff those cuts with slices of sweet Vidalia onions.
- Place the potatoes on a piece of foil large enough to wrap the potato up. Drizzle some Italian dressing over top the potato slices.
- Wrap up the potatoes and you’re ready to grill! Place potatoes on a grill that is about 400ºF.
- Allow them to bake for about 15-20 minutes. I find that our gas grill does not heat evenly so I move the potatoes around during grilling so that one doesn’t end up burned and another not done enough. You can peek into the foil and check to be sure they are browning nicely. Charcoal grills work nicely, too!
Allow the potatoes to rest for a few minutes before you open them. The foil will be full of hot steam.
Recipe Variations
Use our method for hasselback potatoes on the grill any way you’d like!
- Leave off the Italian dressing and brush melted butter on the sliced spuds instead. This makes an excellent base for crispy bacon, a dollop of sour cream and some cheddar cheese.
- When the potato comes off the grill, top with fresh herbs such as chives, parsley or thyme.
- Love melted cheese? Add parmesan cheese to the top of the potato and loosely wrap them.
Make it a meal.
Wondering what to serve with hasselback potatoes on the grill? Try one of these ideas:
Then serve with grilled veggies and 3 bean baked beans.
Hasselback Potatoes on the Grill
Just 3 ingredients and less than 35 minutes to make Hasselback potatoes on the grill. They are stuffed with onions and marinated in Italian dressing.
Servings 5
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 5 red potatoes
- 1 Vidalia onion halved and sliced
- 3/4 cup zesty Italian dressing 6 ounces
- salt and black pepper to taste
Instructions
- Wash and dry the potatoes. Use a fork to prick a few holes in the potato.
- Microwave the potatoes for 5-10 minutes (depending on your microwave strength) until they are just barely softened (about 80% baked). Allow the potatoes to cool slightly. 5 red potatoes
- Heat a grill to 400ºF.
- Using a sharp knife, cut the potato in 1/4-1/2" slices, making sure to not cut all the way through to the bottom.
- Place the potato on a piece of aluminum foil big enough to wrap the entire potato. Stuff the slices carefully with slices of onion. Drizzle several tablespoons of dressing over the potato. 1 Vidalia onion, ¾ cup zesty Italian dressing
- Fold the aluminum foil around the potato tightly. Repeat with the remaining potatoes.
- Place the potatoes on the preheated grill and allow them to finish baking for 15-20 minutes. Because grills can vary in heating, move/adjust the potatoes to a different spot on the grill every 5 minutes so that they cook evenly.
- The bottoms of the potato should get slightly crispy because of the oil in the dressing. Unwrap the potatoes and serve warm. Sprinkle with salt and black pepper, to taste.
Video
Notes
- Russet potatoes work in this recipe also. Choose a medium Russet potato.
Nutrition
Calories: 255kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 394mg | Potassium: 1078mg | Fiber: 4g | Sugar: 10g | Vitamin A: 28IU | Vitamin C: 22mg | Calcium: 39mg | Iron: 2mg
Love these potatoes and Produce with Kids–win, win here!
I love “cheats” like these potatoes. They will cook in the exact time I need to finish off my slow cooker Dr Pepper Ribs on my grill. Great idea. I don’t know why I never think about grilling veggies more often. You have inspired me.