Love for the "hasselback" potato

Parallel · February 23

Ribeye steak seared at 700° on the BGE until medium rare and grilled "hasselback" potatoes with kosher salt, minced garlic, pepperjack and American cheese and crumbled bacon tucked between the slices. I forgot to place an order for asparagus this morning when my better half went to the market or we would have had grilled asparagus as well.

These potatoes will DEFINITELY be on our menu again.

Tjcoley · February 23

The potatoes sound fantastic. May need to try them tomorrow. Great cook

Charlie tuna · February 23

Just started makin "Smashed Potatoes" and this adds even more options. Thanks for posting !

CPARKTX · February 23

Wow I can't wait to try the potatoes. Did you bake in oven or BGE?

Parallel · February 23

Th potatoes were cooked in the BGE at 400° for about an hour then they came off and went into a 200° oven to keep them hot while the BGE was brought up to temp for the steaks.

The garlic wasn't put on the potatoes until the last 15 minutes and the cheese and bacon went on after they came off the egg.

MrCookingNurse · February 23

those look very good!

six_egg · February 23

Looks great. Great idea for potatoes

lousubcap · February 24

+1 for the hasselback potatoes-hard to beat and you can certainly change up the topings.

Parallel · February 24

I forgot to add that the potatoes were cooked indirect...

Mr_Bream · February 24

Definitely going to have to try those someday. We seem to have the worst luck with potatoes

Solson005 · February 24

Looks great! Those potatoes are on my list and this made them jump up to the top! =D>

Chubbs · February 24

Yep. Potatoes look good. True eggers meal. No greens. B-)

caliking · February 24

Get my plate ready... I'm comin' over.

Aviator · February 24

Will happily accept a flat line on the heart monitor for that meal especially that potato.

Very well done sir.

charliebatutis · March 9

Did you boil the potatoes first (per the recipe you linked)?

Parallel · March 10

No... but it might have made it easier to get them to "fan out". I did rinse them to keep the starch from sticking the slices together.

charliebatutis · March 10

Thanks for replying. I'm having trouble getting these right on the egg.

Skiddymarker · March 10

@charliebatutis - I had a problem with these until I tried the Yukon golds. They slice and hold together much better than a russet or whatever Green Giant spuds are. Yukons, boil very nicely and open to take the bacon. Nice change from twice bakers...

henapple · March 10

So you boil @Skiddymarker?

Skiddymarker · March 10

@henapple - Yes, perhaps the more appropriate term would be par-boil, just enough to soften the spud. My issue was that russets were either raw or cooked, there seemed to be no in between. The Yukons worked the best. SWMBO suggested using nuggets with only a couple of slices and and a bacon chunk in each... she might just have a good idea.

charliebatutis · March 10

Thanks @skiddymarker. I will try the Yukon golds.

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Love for the "hasselback" potato

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