Crispy Hasselback Potatoes with Savory Filling
Sometimes, potatoes just need to be a little special. These fan potatoes – also known as Hasselback potatoes – are crispy on the outside, soft on the inside, and can be filled however you like.
Perfect as a BBQ side dish, vegetarian main course, or a highlight on the BBQ buffet.
Ingredients (for 4 people)
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8 medium-sized waxy potatoes
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100 ml olive oil
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80 g butter, melted
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2 tsp paprika powder (sweet)
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1 tsp freshly ground pepper
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1 tsp salt
Optional filling, e.g.:
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Smoked ham
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Cherry tomatoes
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Cheddar
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Appenzeller or mountain cheese
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Cream cheese
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Parmesan
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1 clove of garlic
Preparation
1. Prepare the potatoes
Wash the potatoes thoroughly (you can leave the skin on).
Place a wooden spoon or two wooden skewers on either side of each potato.
Slice the potatoes finely (approx. 3-5 mm) – do not cut all the way through. The wooden skewers prevent this.
2. Make the seasoned oil
Mix olive oil with paprika powder, pepper, and salt.
Brush the potatoes generously with the seasoned oil – preferably with a brush, so that some oil gets between the slices.
3. Grilling
Prepare the grill for indirect heat (approx. 190–200°C).
Place the potatoes in a fireproof pan or directly on a grill plate.
Cook with the lid closed for approx. 40–60 minutes until soft inside (check with a skewer).
4. Filling & Gratinating
Melt the butter and optionally stir in finely chopped garlic.
Brush the potatoes with butter again.
Now fill with cheese, ham, or vegetables as desired (simply tuck gently into the slices).
Grill for another 5–10 minutes until the cheese is melted and lightly browned.
5. Serving
Serve with a dollop of cream cheese or sour cream.
Finally, sprinkle with some freshly grated Parmesan.
💡Tip
If you want to keep it vegetarian, fill the potatoes with tomatoes, mozzarella, herbs, or pesto.
Crispy on the outside, soft on the inside – these fan potatoes are always an eye-catcher on the grill.
A big thank you to Dutch Oven BBQ for the inspiration!
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