By Brian Faulkner On
Delicious Hasselback Potatoes, on the BBQ
A delicious recipe for the barbeque that also works great in the oven.
The barbeque version of this classic recipe turned out crisp on the outside and tender on the inside. The thin skin on BCfresh yellow flesh potatoes makes them perfect for this recipe.
- 6 (225 g or 8 oz) Yukon Gold or other yellow fleshed potatoes
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
- heavy-duty aluminum foil
- Preheat the barbeque on high. Once heated prepare the grill for indirect heat, either by turning off a burner on the side where you will cook the potatoes or by shifting the coals to make a cooler area.
- Fold a 45cm (18") sheet of aluminum foil into thirds to make a 15cm wide, triple thickness sheet; set aside.
- Place potatoes in the microwave and cook on high for 5 minutes. Carefully remove as they will be hot to touch!
- Place a potato into a large wooden or metal spoon; Use a sharp knife to make slices across the potato, about 5mm apart (1/4 inch); make sure you cut down to the lip of the spoon but not all the way through the potato. The slices should stay connected across the bottom of the potato with the spoon keeping the depth of cut even.
- Proceed with the remaining potatoes.
- When all of the potatoes are cut, place them cut side up on the tinfoil sheet. Drizzle with half of the olive oil and season with salt and pepper, to taste.
- Bake for 45 to 60 minutes on the area of the preheated grill you prepared for indirect grilling; Bake until golden brown on the outside and tender inside.
- Remove from the barbeque and serve!
- You can also prepare this in your oven at 425F. Use a shallow baking dish or small roasting pan.
- Try sprinkling Romano or Parmesan cheese onto the tops of the potatoes after about 40 minutes of cook time. Be sure to remove the potatoes from the barbeque before adding the cheese. Bake for an additional 15-20 minutes, or until nicely browned.