Potatoes are cut into small slices, then drizzled with garlic butter sauce. It gives an amazing crunch to these Hasselback Potatoes!
Today I have a really special treat for you. My final guest blogger this week is none other than Stephanie Manley of CopyKat Recipes. I know right. She’s completely amazing and I feel blessed to have her here.
I met Stephanie last year at Eat Write Retreat. We sat together one afternoon during sessions, and we did a grilled pizza challenge together as a team with some other bloggers. I was so in awe I don’t think I said more than two sentences that day. Stephanie rocked the grill and made our team a kick ass pizza.
We met up again this year at the Food and Wine Conference. We got to chatting all things pinterest and facebook, and ended up heading to the lounge for drinks with some other bloggers. I had an absolute blast and even came out of my shell. Hard to imagine I’m shy in real life. I don’t think most people expect that.
When I got home from the conference I was telling a non-blogging friend of mine about the conference. I started to tell her I met this amazing lady named Stephanie of Copykat Recipes, I barely got the name out and my friend went crazy. Apparently she’s a huge fan of Stephanie’s, and was in awe I met her.
Now every time my friend calls and I mention what I’m cooking up my girlfriend brings up Stephanie’s name. So I’ll say “I’m working on a baked chicken recipe” to which my girlfriend will reply ” you know Stephanie has an amazing baked chicken recipe on her blog”. Or I’ll say “I think I need a really good mashed potato recipe on the blog” and my girlfriend will reply “you know Stephanie has an awesome mashed potato recipe on her blog”. I giggle every time. Hopefully I can get these two to meet one day. My friend will pass out, she’s such a huge fan.
Anyhow, long story getting longer, I am endlessly impressed by Stephanie’s open nature and kind heart. This lady is just laid back and easy to talk to. We’ve become fast friends and I’m so glad I didn’t play the shy girl this year. Otherwise I wouldn’t have gotten to know Stephanie so well.
I’m absolutely over the moon to have Stephanie here today. Please give her a warm welcome.
Garlic Hasselback Potatoes on the grill are an amazing way to make Hasselback potatoes. If you have never tried a Hasselback potato you are missing a real treat. Potatoes are sliced into small slices and a garlic butter sauce is drizzled over the potatoes giving you an amazing crunch to the potatoes.
Hasselback potatoes are beautiful potatoes that fan out while cooking. What is amazing about these potatoes is that each slice can yield a wonderfully crispy slice that turns a simple baked potato into something far more interesting. We are going to use garlic compound butter for the seasoning. I find the butter really helps to crisp up the potatoes and turn them into a buttery magic potatoes. We are going to prepare a simple compound butter with fresh garlic and butter.
To make the Hasselback potatoes scrub them well, and dry them off. Then you will want to slice a tiny portion off of one of the long sides of the potato. This will help the potato to lie flat while cooking. You may want to take the portion you cut off and lay the potato over it so it will fan out after it is cut. If you haven’t made one of these before you may simply want to slice the potato, and allow it to fan out naturally. If you don’t want to do these on your grill you can do them in the oven. I love to prepare these on my smoker or gas grill because I think they pick up the right amount of smoke, and I love the crispy underside of these potatoes.
Places to stalk Stephanie on Social Media
- 4 medium size russet potatoes
- 8 tablespoons butter
- 3 garlic cloves, chopped fine
- 1 teaspoon salt
- ½ teaspoon black pepper
- Wash and dry potatoes. Cut a small portion off the long side of the potato, lay this flat side down on a cutting board. Cut slices all the way across the length of the potato, slices should be ¼-inch part from each other. Do not slice the potatoes all of the way through. Slice them until they are about ⅜-inch from the bottom of the potato. Slice all four potatoes in a similar fashion. Melt butter and stir in chopped garlic. Place each potato onto foil sheet. Nest the foil around the potato, this way the butter will stay in the foil pouch. Brush the butter onto each of the potatoes. Leave approximately half of the butter to brush over potatoes half way into the cooking process. I leave the potato unwrapped on the top portion of the potato. This way the potato gets an opportunity to get nice and crispy.
- You will need to have your grill to at least 350 degrees. Medium sized potatoes take about 45 minutes until they are done. If your potatoes are larger it make take slightly longer before they are done. When you remove them from the grill season with salt and black pepper.
Stephanie Manley recreates your favorite restaurant recipes, be sure to check out http://www.CopyKat.com where you can get recipes like the Ihop Buttermilk Pancakes and your Favorite Olive Garden Recipes.
I would like to thank Stephanie for guest posting for me today. It was an honour and a thrill. Plus I heart potatoes on a monumental level so this needs to happen on my grill immediately.
Be sure to swing by Stephanie’s blog, CopyKat Recipes for lots of inspiration in the kitchen. I encourage everyone to follow her on social media as well. You can follow her on Facebook, Twitter, Pinterest, Instagram, Google Plus, and YouTube!
Stephanie also has some cookbooks out. You can order both on Amazon.
Both cookbooks are both available now. Order a copy today.
Disclaimer: Post contains Amazon Affiliate links. If you purchase something through my account I receive a small commission. I’m going to be honest, I plan on buying copious amounts of curing salt with any earnings. You’ve been warned.
Now be confident and get your grill on!