Grilled Hasselback Potatoes with Fresh Basil Pesto Aioli

An old recipe we recently revisited and spruced up for an edition of Friday Night Steak Club. With roots in Sweden this is a very loose translation of the original. Potatoes are sliced thinly about ¾ the way through so the potato is left intact but has of these wonderful crevasses for flavor to penetrate. Seasoned simply with extra virgin olive oil, sea salt and freshly ground black pepper they are grilled slowly until the skin is ultra-crispy. Finished with a vibrant basil pesto aioli, these babies were a perfect companion for all the tasty ribeyes we grilled up!

hasselback and ribeye

Grilled Hasselback Potatoes with Fresh Basil Pesto Aioli

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Published Sep 21, 2017 | Last updated Jul 27, 2020

  • Prep: 30 mins
  • Cook: 1 hr
  • Yields: 4 Killer Spuds
hasselback and ribeye

Ingredients

For the potatoes:

4 large russet baking potatoes, skin on and washed

4 T Extra Virgin Olive Oil

4t Sea Salt

4t Freshly Cracked Black Pepper

For the pesto aioli:

1 cup Fresh Basil Leaves

¼ cup Extra Virgin Olive Oil

½ Freshly Grated Parmesan Reggiano

¼ cup Toasted Pine Nuts

2 Cloves of Minced Fresh Garlic

Pinch of salt

½ cup Mayonnaise (homemade is best)

Directions

For Pesto Aioli:

1Using a pestle and mortar or a food processor, crush the basil. Add the olive oil, cheese, garlic, pine nuts, salt, and crush until a paste is formed. Finish with mayonnaise

For Potatoes:

1Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

2Microwave potatoes 5 minutes each (or bake in an oven 30 minutes)

3Season each potato with 1 teaspoon each of olive oil, salt and pepper making sure the seasoning penetrates down between the slices.

4Preheat grill to 375°F-400°F or medium low

5Place potatoes on GrillGrates and close grill’s lid. Allow to grill for 45-60 minutes or until skin is nice and crispy.

6Alternate Use For Your Temp & Time: Use the probe to poke your potatoes and make sure they're nice and tender on the inside before you remove from the grill.

7Remove from grill and top each potato with ¼ cup of the Pesto Aioli.

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