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hasselback and ribeye

Grilled Hasselback Potatoes with Fresh Basil Pesto Aioli

by | Published Sep 21, 2017 | Last updated Nov 1, 2021 | 0 comments

Prep Time30 minsCook Time1 hrTotal Time1 hr 30 minsYields4 Servings
An old recipe we recently revisited and spruced up for an edition of Friday Night Steak Club. With roots in Sweden this is a very loose translation of the original. Potatoes are sliced thinly about ¾ the way through so the potato is left intact but has of these wonderful crevasses for flavor to penetrate. Seasoned simply with extra virgin olive oil, sea salt and freshly ground black pepper they are grilled slowly until the skin is ultra-crispy. Finished with a vibrant basil pesto aioli, these babies were a perfect companion for all the tasty ribeyes we grilled up!
Nutrition Facts

Serving Size 1 Potato

Servings 4

Amount Per Serving
Calories 585
% Daily Value *
Total Fat 53g82%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 12mg4%
Sodium 2573mg108%
Potassium 639mg19%
Total Carbohydrate 28g10%
Dietary Fiber 2g8%
Sugars 1g
Protein 5g10%

Vitamin A 4%
Vitamin C 45%
Calcium 7%
Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


For Pesto Aioli:

Using a pestle and mortar or a food processor, crush the basil. Add the olive oil, cheese, garlic, pine nuts, salt, and crush until a paste is formed. Finish with mayonnaise

For Potatoes:

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.


Microwave potatoes 5 minutes each (or bake in an oven 30 minutes)


Season each potato with 1 teaspoon each of olive oil, salt and pepper making sure the seasoning penetrates down between the slices.


Preheat grill to 375°F-400°F or medium low


Place potatoes on GrillGrates and close grill’s lid. Allow to grill for 45-60 minutes or until skin is nice and crispy.


Alternate Use For Your Temp & Time: Use the probe to poke your potatoes and make sure they're nice and tender on the inside before you remove from the grill.


Remove from grill and top each potato with ¼ cup of the Pesto Aioli.


For the potatoes:
 4 large russet baking potatoes, skin on and washed
 4 T Extra Virgin Olive Oil
 4t Sea Salt
 4t Freshly Cracked Black Pepper
For the pesto aioli:
 1 cup Fresh Basil Leaves
 ¼ cup Extra Virgin Olive Oil
 ½ Freshly Grated Parmesan Reggiano
 ¼ cup Toasted Pine Nuts
 2 Cloves of Minced Fresh Garlic
 Pinch of salt
 ½ cup Mayonnaise (homemade is best)


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