Grilled Hasselback Potatoes With Garlic and Parmesan

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

Prep time:

20m

Cook time

30-40min

Total time

1 hr

Makes

4pp

Ingredients
Instructions

medium russet potatoes

large cloves garlic, thinly sliced

Parmesan cheese

4 oz

olive oil

2 tbsp

Kosher salt

to taste

freshly ground black pepper

to taste

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.

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.

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.

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.