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Hasselback BBQ Russet Potatoes
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
  • Russet potatoes, 1 per person
  • 1-2 Yellow onions, about 1/4 onion per potato
  • Olive oil
  • Salt and pepper to taste
  1. Scrub and wash the russet potatoes well. Lay the potato on it’s flattest side. Taking a sharp knife, slice the potato every 1 cm making sure not to cut all the way through the potato. If you do, it’s not a big deal, but preferable the potato should remain intact along the bottom.
  2. Remove the outer dry skin from the onion and slice it thinly into rings or half rings. I like to use a mandolin as it makes the job quick and easy.
  3. Place a prepared potato on a sheet of foil. Wedge some of the sliced onion in between the slices in the potato. Drizzle with a bit of olive oil (about 1 tsp per potato) and season with salt and pepper. Wrap the foil around the potato tightly. Set aside until you are ready to cook them.
  4. Preheat your BBQ on high heat. My BBQ can get up to 700 F (or more). Place the potatoes in the BBQ, close the lid quickly and turn the heat down to medium low heat. Try to keep the BBQ closed as much as possible to keep the heat in it. Flip the potatoes after 15 minutes. Flip again if you wish. Sometimes the BBQ flares up on me because some of the olive oil escapes from the foil. Just move the potatoes around so they don’t blacken.
  5. Cook for about 40 minutes, until the potatoes squish easily with squeezed. Or use a fork to check for doneness.