These smoked Hasselback potatoes, also known as accordion potatoes, are incredibly delicious and so easy to make! Skip the oven and place them right into the smoker. In 2 hours, you’ll have the perfect smoked potatoes to pair with any of your smoked or grilled meats.
Just like many of you, I was introduced to the Hasselback potato several years ago. It was all the rage. Then it plummeted for a few years and came back again with a vengeance. Why? Because you can Hasselback just about anything. Sweet potatoes, carrots, chicken breasts, zucchini, and even hotdogs. For this recipe, we will be focusing on the reliable yet delicious potato. And, yes we are smoking them. We like to think of these as the new and improved smoked potatoes!
What potatoes to use:
I recommend using average-sized russets for this smoked Hasselback potatoes dish. You can use smaller russets, but you will need to adjust the cooking time. Yellow or Yukon Gold potatoes are great, but a tad mealy and small for this dish. We want a heartier potato that can withstand a smoky environment. So russet it is.
Ingredients for Smoked Hasselback Potatoes:
- Russet potatoes: 6 to be exact
- 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
How to Make Smoked Hasselback Potatoes:
- Wash and lightly scrub potatoes in tepid water using a vegetable brush. Pat them dry with paper towels.
- Using a sharp knife, make thin slices across the potato, about 1/8 inch apart, being careful not to cut all the way through to the bottom.
- TIP: Use chopsticks on either side of the potato as a guide to prevent cutting too far. You’ll end up with perfect accordion-like potatoes.
- Preheat your grill or smoker to 275 degrees F.
- Coat a cast-iron pan with olive oil, and place each hasselback potato into the pan.
- Brush half of the butter mixture onto the slits of the potato, reserving the second half for later.
- Place a cast iron pan with the potatoes into the smoker. 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. It’s always a good idea to keep a reliable instant-read thermometer nearby!
- Garnish smoked potatoes with fresh herbs and serve.
- Want them crispy? Broil them in your oven for 2-3 minutes on very high heat. Keep a close eye on them so they do not burn.
- Cheese: Yes, you can fill the slits with slices of cheese. I recommend pepper jack cheese, Muenster, Gouda, or white cheddar.
- Salt: Use less salt in the butter mixture if you are adding toppings like bacon or ham.
- Meat toppings: Use pulled pork, chopped brisket, 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 these delectable smoked potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat the potatoes in a 350-degree oven, until warmed through.
- You can also 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!
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- 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
Wash potatoes in tepid water using a vegetable brush. Be gentle, but use enough force to clean any dirt off the skin. Pat each potato dry with paper towels.
Take a strong metal skewer and push it through about 1/3” from the bottom of the potato lengthwise. This will act as a cutting guide since you do not want to slice the potatoes all the way through. Using a sharp knife, cut straight down until you hit the skewer. Refer to the recipe photo for more guidance.
Preheat your grill or smoker for 275 degrees F.
Coat cast-iron pan with olive oil, and place each Hasselback potato into the pan.
Melt butter and season with garlic powder, black pepper, and salt (optional). Brush half of the butter mixture onto the slits of the potato, reserving the second half for later
- Place cast iron pan with the potatoes onto the grill grate, close the lid, and let cook for 1 hour. Brush with remaining butter mixture, and cook for an additional 50-60 minutes, or until the potatoes are tender and reach an internal temperature of 210 degrees F.
Once cooked, carefully remove the pan from grill and set onto a heat resistant surface. Let the potatoes sit for 10 minutes. Garnish with chopped parsley or chives, and serve.
Optional step: Crisp up the potatoes in your oven. Broil on the highest setting for 3 minutes.
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