I posted about Hasselback potatoes a couple of years ago and it has been one of the most visited pages on the blog. We have plenty of sweet potatoes right now so I wondered about making those yummy hasselbacks with sweeties instead of regular potatoes. I turned to google as I often do and found this recipe on the Seriously Eats site.
They looked beautiful coming off the grill and I was sure I had a hit. There was one wee issue - while the edges were browned, it never crisped as much as regular potatoes do. This was rendered a non issue by this plus - the potatoes picked up a fair amount of smoke flavor on the grill. That with the delicious rosemary/garlic flavorings made these a HUGE hit!
Grilled Hasselback Sweet Potatoes with Rosemary and Garlic
6 medium cloves garlic, minced
2 teaspoons finely chopped fresh rosemary
1 tablespoon, plus 1 teaspoon olive oil, divided
4 medium sweet potatoes, scrubbed
Kosher salt
Freshly ground black pepper
In a small bowl, mix together garlic, rosemary, and 1 teaspoon of olive oil. Set aside.
Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every 1/8-inch.
Rinse potato under running water, fanning out to rinse inside of cut slits. Place potatoes on a plate and microwave at high for 4 minutes. Flip potatoes over and microwave again for an additional 4 minutes.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. NOTE: if using a gas grill prepare it for indirect cooking i.e. the outer two elements ON the inner two elements OFF. Cook the potatoes on the cooler, inner section.
Brush potatoes with remaining olive oil and season with salt and pepper to taste. Place potatoes on cool side of grill, cover, and cook for 15 minutes.
Spread garlic and rosemary mixture over top of potatoes, cover, and continue to cook until soft in the center and crisp around the edges, 15-20 minutes more. Remove from grill, let cool for 5 minutes, then serve immediately while still warm.
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