A plate of Smoked Hasselback Potatoes, with their crispy edges and tender insides, will turn your mundane evening into a cozy culinary experience.
Ingredients
Scale:
4 medium Russet potatoes
2 tablespoons Olive oil
4 tablespoons Unsalted butter, melted
4 cloves Garlic, minced
2 tablespoons Fresh herbs (rosemary, thyme, or parsley), chopped
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Grated cheese (optional)
Instructions
Preheat your smoker to 225°F (107°C). This low and slow method allows the potatoes to cook thoroughly while absorbing the smoky flavors.
Wash the Russet potatoes thoroughly, scrubbing off any dirt, then pat them dry with a towel.
Using a sharp knife, slice the potatoes thinly, about 1/8 inch apart, stopping just before you reach the bottom so they remain intact. This will create the signature Hasselback style.
In a small bowl, mix the melted butter, olive oil, minced garlic, chopped herbs, salt, and pepper.
Gently fan out the slices of each potato and brush the herb-infused butter mixture generously between the slices and over the top.
Place the potatoes in a smoker-safe dish or directly on the grill grates. If using a dish, cover it with foil to trap steam for the first half of cooking.
Smoke the potatoes for about 1.5 to 2 hours, until they are fork-tender and the edges are crispy. Check for doneness by inserting a fork into the thickest part of the potato.
If you’re adding cheese, sprinkle it over the potatoes in the last 10 minutes of cooking to allow it to melt and become bubbly.
