These smoked Hasselback potatoes are incredibly delicious and so easy to make. Skip the oven and place them right in the smoker. In two hours, you’ll have a flavorful side dish to complement your main course!

These smoked hasselback potatoes are partially sliced and seasoned before spending time in the smoker. Once cooked, they become crispy on the outside and soft and creamy on the inside, with a hint of smokiness. These potatoes are delicious on their own, but they make an elegant side dish for festive dinners and special occasions.

Why This Recipe Works

• It’s a delicious twist on a traditional baked potato.
• Using a smoker or grill infuses the hasselback potatoes with extra flavor.
• You can cook them alongside your main dish for added convenience.
• The presentation is stunning, making them perfect for special occasions.
• Hasselback potatoes can be dressed however you’d like. Add your favorite cheese, flavored butter, fresh herbs, and more!
• And for a bit of fun, did you know you can use the hasselback technique on foods such as sweet potatoes, carrots, chicken breasts, zucchini, and even hotdogs?

Choosing the Right Potato

For this smoked Hasselback potato recipe, it’s best to use medium-sized baking russet potatoes. Yellow or Yukon Gold potatoes are delicious but tend to be too mealy and small for this dish. Russets are sturdier, which makes them better at handling a smoky environment.

Ingredients

• Russet potatoes: 6
• Large cast-iron skillet (12 inches)
• Melted butter
• Olive oil
• Granulated garlic: you can also use 4 cloves of minced fresh garlic
• Coarse salt
• Parsley or chives (fresh)

Making Smoked Hasselback Potatoes

• Rinse and scrub potatoes in lukewarm water using a vegetable brush. Pat them dry with paper towels.
• To avoid cutting all the way through the potato, place chopsticks or the handle of a wooden spoon on either side of the potato. This will act as a guide.
• Using a sharp knife, slice the potatoes into 11/4-inch slices. Be sure to stop cutting when you reach the chopsticks or spoon, leaving a 1/2-inch space at the bottom of each potato.
• Preheat your grill or smoker to 275 degrees F.
• Coat a cast-iron pan with olive oil, and place each hasselback potato, sliced side up, into the pan.
• Combine butter with garlic and salt in a bowl. Brush half of the mixture on the slits of the potato, reserving the second half for later.
• Place a cast iron pan with the potatoes on the grill grate, close the lid and cook for 1 hour.
• Brush potatoes with the remaining butter mixture and cook for an additional 50-60 minutes.
• Potatoes are done once they reach an internal temperature of 210 degrees F. 
• For crispy potatoes, broil them in your oven for 2-3 minutes on very high heat. Keep a close eye on them so they do not burn.
• Garnish smoked potatoes with fresh herbs and serve.

Variations

Meat toppings: Use pulled pork, chopped brisket, crumbled bacon, or chopped burnt ends. I have a great recipe for Smoked Rip Scraps that would make a great topping for these smoked hasselback potatoes!

Storing Leftover Hasselback Potatoes

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in a 350-degree oven or air fryer, until warmed all the way through. 
• Turn them into hash! Carefully chop up the cold potatoes, add them to a skillet with your choice of meat, and make a breakfast hash!

More recipes!

• Smoked Loaded Sweet Potatoes
• Pellet Grill Baked Potatoes
• Smoked Sweet Potato Pie

Print

Smoked Hasselback Potatoes

These easy smoky hasselback potatoes make the ultimate side dish for any occasion.

Course Side Dish

Cuisine American, American BBQ

Keyword smoked hasselback potatoes, smoked potatoes

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories 347kcal

Ingredients

• 6 russet potatoes washed and dried
• large cast-iron skillet (12 inch)
• 1/2 cup melted butter
• 2 tablespoons olive oil
• 1 teaspoon granulated garlic
• 2 teaspoons coarse salt
• 1/4 cup chopped parsley or chives

Instructions

• Rinse and scrub potatoes in lukewarm water using a vegetable brush. Pat them dry with paper towels.
• To avoid cutting all the way through the potato, place chopsticks or the handle of a wooden spoon on either side of the potato. This will act as a guide.
• Using a sharp knife, slice the potatoes into 1/4-inch slices. Be sure to stop cutting when you reach the chopsticks or spoon, leaving a 1/2-inch space at the bottom of each potato.
• Preheat your grill or smoker to 275 degrees F.
• Coat a cast-iron pan with olive oil, and place each hasselback potato, sliced side up, into the pan.
• Combine butter with garlic and salt in a bowl. Brush half of the mixture on the slits of the potato, reserving the second half for later.
• Place a cast iron pan with the potatoes into the smoker. Close the lid and cook for 1 hour.
• Brush potatoes with the remaining butter mixture and cook for an additional 50-60 minutes.
• Potatoes are done once they reach an internal temperature of 210 degrees F.
• For crispy potatoes, broil them in your oven for 2-3 minutes on very high heat. Keep a close eye on them so they do not burn.
• Garnish smoked potatoes with fresh herbs and serve.

Nutrition

Calories: 347kcal | Carbohydrates: 39g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 921mg | Potassium: 899mg | Fiber: 3g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 2mg

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