Hasselback Heaven: Grilled Red Potatoes in Foil – Your New Go-To Side Dish!

Grilled red potatoes in foil are a simple, delicious, and incredibly versatile side dish perfect for any barbecue, camping trip, or weeknight dinner. The foil packet seals in moisture, creating tender, flavorful potatoes that practically melt in your mouth. This recipe elevates the humble red potato with a hasselback technique, allowing for even cooking and maximum surface area for flavor absorption. Get ready to ditch those boring sides and embrace the deliciousness of grilled red potatoes in foil!

## Why Grill Red Potatoes in Foil?

There are so many reasons to love this cooking method. Here are a few:

* **Easy Cleanup:** The foil packet keeps everything contained, making cleanup a breeze. No scrubbing burnt potato bits off the grill grates!
* **Moisture Retention:** The foil locks in steam, resulting in incredibly tender and creamy potatoes.
* **Flavor Infusion:** The foil acts as a vessel for herbs, spices, and butter (or oil!), allowing the flavors to penetrate the potatoes deeply.
* **Versatility:** This recipe is endlessly adaptable. You can customize the seasonings and add-ins to suit your taste.
* **Perfect for Outdoors:** Grilling in foil is ideal for camping, picnics, and barbecues where you might not have access to a full kitchen.
* **Even Cooking:** Especially with the hasselback cut, grilling in foil promotes even cooking, preventing some potatoes from being undercooked while others are overcooked.

## The Hasselback Advantage

If you’re unfamiliar, the hasselback technique involves thinly slicing the potato almost all the way through, creating a fan-like effect. This seemingly simple step offers several benefits:

* **Increased Surface Area:** More surface area means more opportunity for the potatoes to brown and crisp up (even in foil!).
* **Better Flavor Penetration:** The slits allow the butter, herbs, and spices to seep deeper into the potato.
* **Even Cooking:** The slits help the heat circulate more evenly, ensuring that the potatoes cook through consistently.
* **Presentation:** Let’s be honest, hasselback potatoes just look impressive!

## Ingredients You’ll Need

* **1.5-2 pounds Red Potatoes:** Choose small to medium-sized red potatoes of similar size for even cooking. Look for potatoes that are firm and free of blemishes.
* **4 tablespoons Butter or Olive Oil:** Butter adds richness and flavor, while olive oil is a healthier option that still provides plenty of moisture. You can even use a flavored olive oil for an extra layer of taste.
* **2-3 cloves Garlic, minced:** Fresh garlic is always best, but you can substitute with garlic powder if needed. Start with about 1 teaspoon of garlic powder.
* **1 tablespoon Fresh Herbs, chopped:** Rosemary, thyme, parsley, and chives are all excellent choices. Use whatever you have on hand or your personal favorites. Dried herbs can be used, but use about 1 teaspoon total.
* **1/2 teaspoon Salt:** Adjust to taste.
* **1/4 teaspoon Black Pepper:** Freshly ground black pepper is preferred.
* **Optional Add-ins:** Consider adding sliced onions, bell peppers, bacon bits, shredded cheese (add during the last few minutes of grilling), or a sprinkle of Parmesan cheese.

## Equipment You’ll Need

* **Grill:** Gas, charcoal, or even a portable grill will work.
* **Aluminum Foil:** Heavy-duty foil is recommended to prevent tearing.
* **Sharp Knife:** A paring knife or chef’s knife is needed for slicing the potatoes.
* **Cutting Board:** To protect your countertop.
* **Mixing Bowl (Optional):** For tossing the potatoes with the seasonings.
* **Spoon or Pastry Brush:** To distribute the butter/oil evenly.
* **Tongs:** For handling the foil packet on the grill.

## Step-by-Step Instructions

1. **Prepare the Potatoes:** Wash the red potatoes thoroughly. There’s no need to peel them, as the skin adds flavor and texture. Pat them dry with a paper towel.
2. **Hasselback the Potatoes:** Place a potato on a cutting board. Place chopsticks or wooden skewers on either side of the potato to prevent you from cutting all the way through. Using a sharp knife, make thin, evenly spaced slices across the potato, about 1/8 inch apart. The chopsticks/skewers will stop the knife from cutting through the bottom of the potato. Repeat with the remaining potatoes.
3. **Prepare the Foil Packet:** Tear off a large sheet of heavy-duty aluminum foil, approximately 18-24 inches long. Fold it in half to create a double layer. This will help prevent tearing and ensure the potatoes cook evenly.
4. **Season the Potatoes:** In a small bowl, combine the melted butter (or olive oil), minced garlic, chopped herbs, salt, and pepper. If you’re using any optional add-ins like sliced onions or bell peppers, add them to the bowl as well.
5. **Assemble the Foil Packet:** Arrange the hasselback potatoes on the center of the foil sheet. Use a spoon or pastry brush to generously coat the potatoes with the butter/oil mixture, making sure to get the mixture down into the slits. If you’re using bacon bits or other toppings, sprinkle them over the potatoes at this point.
6. **Seal the Foil Packet:** Bring the two long sides of the foil together and fold them over several times, creating a tight seal. Then, fold in the short ends to completely enclose the potatoes. Make sure the packet is sealed tightly to trap the steam and ensure even cooking. Leave a little bit of room inside the foil for steam to circulate.
7. **Preheat the Grill:** Preheat your grill to medium heat (around 350-400°F or 175-200°C). For a charcoal grill, make sure the coals are evenly distributed.
8. **Grill the Potatoes:** Place the foil packet directly on the preheated grill grates. Close the grill lid and let the potatoes cook for 30-45 minutes, or until they are tender and easily pierced with a fork. The cooking time will vary depending on the size of the potatoes and the temperature of your grill.
9. **Check for Doneness:** After 30 minutes, carefully open the foil packet (be cautious of the escaping steam!). Use a fork to test the potatoes for doneness. If they are still firm, reseal the packet and continue grilling for another 5-10 minutes. Continue to check every few minutes until the potatoes are tender.
10. **Optional: Crisp the Potatoes (Carefully!)**: If you want a slightly crispier exterior, carefully open the foil packet completely during the last 5-10 minutes of grilling. Be careful not to let the potatoes dry out or burn. Watch them closely.
11. **Add Cheese (Optional):** If you want to add cheese, sprinkle shredded cheese or Parmesan cheese over the potatoes during the last few minutes of grilling. Allow the cheese to melt before removing the foil packet from the grill.
12. **Serve:** Carefully remove the foil packet from the grill using tongs. Let the potatoes rest for a few minutes before serving. Garnish with fresh herbs, if desired. Serve hot as a side dish.

## Tips for Grilling Perfect Red Potatoes in Foil

* **Choose the Right Potatoes:** Select small to medium-sized red potatoes that are roughly the same size. This will ensure that they cook evenly. Avoid potatoes with sprouts or soft spots.
* **Don’t Overcrowd the Foil Packet:** Make sure the potatoes have enough room to cook evenly. If you’re making a large batch, consider using multiple foil packets.
* **Use Heavy-Duty Foil:** Regular aluminum foil can tear easily, especially when exposed to high heat. Heavy-duty foil is more durable and will prevent leaks.
* **Seal the Foil Packet Tightly:** A properly sealed foil packet will trap steam and ensure that the potatoes cook evenly. Fold the edges of the foil over several times to create a tight seal.
* **Preheat the Grill:** Preheating the grill to the correct temperature is essential for even cooking. Use a grill thermometer to ensure accurate temperature control.
* **Don’t Overcook the Potatoes:** Overcooked potatoes can become mushy. Check for doneness after 30 minutes and continue to check every few minutes until they are tender.
* **Be Careful of Steam:** When opening the foil packet, be careful of the escaping steam. Use tongs to handle the packet and keep your face away from the opening.
* **Experiment with Seasonings:** Don’t be afraid to experiment with different herbs, spices, and add-ins. Get creative and customize the recipe to your liking.
* **Add Some Heat:** A pinch of red pepper flakes or a dash of your favorite hot sauce can add a nice kick to the potatoes.
* **Lemon Zest:** A little lemon zest brightens up the flavor of the potatoes and complements the herbs.
* **Consider Serving with a Dipping Sauce:** A creamy dill sauce, sour cream, or even a simple vinaigrette can add another layer of flavor.

## Variations and Add-Ins

The beauty of this recipe is its versatility. Here are a few ideas to get you started:

* **Spicy Potatoes:** Add a pinch of red pepper flakes, a dash of cayenne pepper, or a drizzle of hot sauce to the butter/oil mixture.
* **Cheesy Potatoes:** Sprinkle shredded cheddar, Monterey Jack, or Parmesan cheese over the potatoes during the last few minutes of grilling.
* **Bacon and Cheddar Potatoes:** Add crumbled bacon bits and shredded cheddar cheese to the foil packet.
* **Garlic Parmesan Potatoes:** Use garlic-infused olive oil and sprinkle with grated Parmesan cheese.
* **Mediterranean Potatoes:** Add chopped Kalamata olives, sun-dried tomatoes, and feta cheese to the foil packet.
* **Italian Potatoes:** Use Italian seasoning and add chopped roasted red peppers and mozzarella cheese.
* **Everything Bagel Seasoning Potatoes:** Sprinkle with everything bagel seasoning for a unique and savory flavor.
* **Sweet Potatoes:** While this recipe is geared towards red potatoes, you can also use this method with sweet potatoes. Sweet potatoes may take slightly longer to cook.
* **Mix and Match:** Combine your favorite flavors and ingredients to create your own signature potato dish.

## Serving Suggestions

Grilled red potatoes in foil are a fantastic side dish for a wide variety of meals. Here are a few serving suggestions:

* **Grilled Meats:** Serve with grilled steak, chicken, pork chops, or burgers.
* **Fish:** Pair with grilled salmon, tuna, or swordfish.
* **Vegetarian Dishes:** Accompany grilled vegetables like zucchini, bell peppers, or eggplant.
* **BBQ:** Perfect for any barbecue spread, alongside ribs, pulled pork, or brisket.
* **Camping Meals:** An easy and delicious side dish for camping trips.
* **Picnics:** A great addition to any picnic basket.
* **Weeknight Dinners:** A simple and satisfying side dish for busy weeknights.

## Storage and Reheating

* **Storage:** Leftover grilled red potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the potatoes in the oven, microwave, or on the grill. To reheat in the oven, preheat to 350°F (175°C) and bake for 10-15 minutes, or until heated through. To reheat in the microwave, microwave on high for 1-2 minutes, or until heated through. To reheat on the grill, wrap the potatoes in foil and grill over medium heat for 5-10 minutes, or until heated through.

## Nutritional Information (Approximate)

* **Serving Size:** 1/2 cup
* **Calories:** 150-200 (depending on added ingredients)
* **Fat:** 8-12g
* **Saturated Fat:** 5-8g
* **Cholesterol:** 20-30mg
* **Sodium:** 150-250mg
* **Carbohydrates:** 20-25g
* **Fiber:** 2-3g
* **Sugar:** 2-3g
* **Protein:** 2-3g

_Note: Nutritional information is approximate and may vary depending on the specific ingredients and quantities used._

## Grilled Red Potatoes in Foil Recipe Card

**Yields:** 4-6 servings
**Prep Time:** 15 minutes
**Cook Time:** 30-45 minutes

**Ingredients:**

* 1.5-2 pounds Red Potatoes, small to medium size
* 4 tablespoons Butter, melted, or Olive Oil
* 2-3 cloves Garlic, minced
* 1 tablespoon Fresh Herbs, chopped (Rosemary, Thyme, Parsley, Chives)
* 1/2 teaspoon Salt
* 1/4 teaspoon Black Pepper
* Optional Add-ins: Sliced Onions, Bell Peppers, Bacon Bits, Shredded Cheese

**Equipment:**

* Grill
* Aluminum Foil (Heavy-Duty)
* Sharp Knife
* Cutting Board
* Mixing Bowl (Optional)
* Spoon or Pastry Brush
* Tongs

**Instructions:**

1. Wash the red potatoes and pat dry. Hasselback each potato by slicing thinly almost all the way through. Use chopsticks or skewers as guides.
2. Tear off a large sheet of heavy-duty aluminum foil and fold in half.
3. In a small bowl, combine melted butter (or olive oil), minced garlic, chopped herbs, salt, and pepper.
4. Arrange the hasselback potatoes on the foil. Coat generously with the butter/oil mixture, getting it into the slits. Sprinkle with optional toppings.
5. Seal the foil packet tightly, leaving room for steam.
6. Preheat grill to medium heat (350-400°F).
7. Place foil packet on the grill grates. Cook for 30-45 minutes, or until potatoes are tender.
8. Carefully open the packet (watch out for steam!) and test for doneness. If needed, reseal and cook longer.
9. Optional: Open the packet fully for the last 5-10 minutes to crisp the potatoes, watching carefully.
10. Sprinkle with cheese during the last few minutes, if desired. Remove from grill using tongs and let rest before serving.

Enjoy your delicious grilled red potatoes in foil! This recipe is sure to become a family favorite. The simple ingredients and easy preparation make it a perfect choice for any occasion. Whether you’re grilling in your backyard or camping in the wilderness, these potatoes are a guaranteed crowd-pleaser. So fire up the grill and get ready to enjoy the amazing flavor of hasselback grilled red potatoes in foil!