Grilled Hasselback Potatoes


By Dane Feldman

Photo by Dane Feldman.

Post-Labor Day blues haven’t quite set in for me yet (I like autumn), but I am desperately trying to get in all the grilling I possibly can while the weather is cooperating. These potatoes are extremely easy to prepare, they taste both incredibly soft and crispy, and are certainly Pinterest-worthy.

What you’ll need:
4 yukon gold potatoes
1/2 tsp Hungarian sharp paprika
1/2 tsp garlic powder
1/4 tsp chipotle pepper, dried
1/4 tsp cayenne pepper
1/4 tsp thyme
Olive oil

Wash the potatoes and pat them dry. Slice each potato so that it fans out and then microwave for about two minutes per side.

Brush the potatoes with olive oil and grill until brown and crispy. Then, brush with a bit more olive oil and top with the seasonings. Grill for an additional minute and then serve.