For anyone who dreads the prep but never turns down a perfectly cooked potato, Grilled Hasselback Potatoes keep everything where it belongs—outside, with good company and a grill that does the work. Instead of moving between the kitchen and the patio, everything stays near the grill. Whether you’re catching up with friends or keeping an eye on the flames as the potatoes slowly take on their final form, time outside feels best when it is uninterrupted.

Each potato is sliced into thin, even layers that open as they cook, creating crisp edges and a soft, rich center. A warm blend of melted ghee and herb seasoning seeps into every cut, building flavor with each pass of the brush. As the heat settles in, the exterior turns golden while the inside becomes tender and full of depth. Toward the finish, a generous layer of Parmesan melts into the surface, forming a lightly crisp, savory topping that adds texture and balance.

Chef Johan Magnusson of Big Swede BBQ brings a bold yet approachable style to this dish, focusing on flavor that builds naturally over steady heat. His method encourages patience while rewarding you with a result that feels both relaxed and deeply satisfying—exactly how outdoor cooking should feel.

For more inspiration, follow Brand Ambassador Johan Magnusson of Big Swede BBQ on social media and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.

Grilled Hasselback Potatoes Ingredients

  • 2 lbs Russet Potatoes
  • 1 Tbs Sea Salt
  • ½ cup Ghee, melted
  • 2 Tbs Big Swede BBQ Badass Veggie Boost, or your favorite veggie herb seasoning
  • 1 cup Grated Parmesan Cheese
  • Black Pepper, to taste

Grilled Hasselback Potatoes Directions

  1. Pre-heat your Summerset grill by igniting all main burners. Then close the hood and allow the grill to heat for 10 to 15 minutes; the hood thermometer should reach approximately 425°. Turn off all the knobs except one.
  2. In a bowl, combine the melted ghee with the Big Swede BBQ Badass Veggie Boost and mix thoroughly. Set aside.
  3. Scrub and clean the russet potatoes. Place each potato between the handles of two wooden spoons. Using a sharp knife, make thin incisions across each potato about 1/8-inch apart, stopping the knife when it reaches the spoon handles to avoid cutting all the way through.
  4. Place the sliced potatoes in a large aluminum pan. Season generously with sea salt, making sure to season both the outside and inside the incisions. Brush each potato liberally with the ghee seasoning mixture.
  5. Insert the aluminum pan onto the grill over indirect heat. Close the hood and cook for 30 minutes.
  6. After 30 minutes, baste the potatoes with the additional ghee mixture every 5 minutes for another 30 minutes, or until the potatoes are tender in the center.
  7. When the potatoes begin to soften, sprinkle heavily with grated Parmesan cheese and continue cooking until the cheese is melted and slightly golden. Season lightly with black pepper.
  8. Remove from the grill and serve immediately.

Created by our Brand Ambassador, Chef Johan Magnusson of BigSwedeBBQ.com