featured in Thanksgiving

kenyonteam

Grilled Hasselback Potatoes With Garlic and Parmesan

These tasty grilled potatoes make for a striking side dish or appetizer that will impress your guests.

Nov 3 - 30-40min cook

sharemore

Prep time:

20m

Cook time

30-40min

Total time

1 hr

Makes

4pp

medium russet potatoes
4
large cloves garlic, thinly sliced
4
Parmesan cheese
4 oz
olive oil
2 tbsp
Kosher salt
to taste
freshly ground black pepper
to taste
1
Add 1 cup water to the drip tray on Kenyon Grill; preheat grill to high heat. Cut off a thin slice of each potato lengthwise to create an even base for the potatoes to rest on.
2
Rinse potato under running water, fanning out to rinse inside of cut slits. Place potatoes on a plate and microwave at high for 5 minutes. Flip potatoes over and microwave again for an additional 5 minutes.
3
Tuck slices of garlic and Parmesan in slits in the potatoes. Brush potatoes with olive oil and season with salt and pepper to taste. Sprinkle tops with grated Parmesan.
4
Place potatoes on grill, cover, and cook until soft in the center and crisp around the edges, about 30-40 minutes. Remove from the grill, let cool for 5 minutes, then serve immediately while still warm.

TIP

Top with crumbled bacon.

Stay in the know and never miss a recipe

Get recipes, cooking tips, tricks and promotional offers delivered directly to your inbox.

We’ll never share your email address or spam you.