Barbecued Hasselback Potatoes With Garlic Butter And Gruyère Recipe
Nanna Tate potatoes make excellent barbecue sides – try hasselbacking them, brushing them with roasted garlic butter and cooking them on the indirect side of the barbecue whilst you cook other elements on the direct side.
- 1 garlic bulb
- olive oil, to drizzle
- 150g of salted butter, softened
- 1 tsp thyme leaves
- 1.5kg Nanna Tate potatoes
- 150g of Gruyère, thinly sliced
- 1/2 bunch of parsley, finely chopped, to serve
- Parmesan, finely grated, to serve
- Set up a barbecue for indirect grilling – you want the temperature to be around 180-200°C
- Slice the top off the garlic bulb and wrap in foil with a generous drizzle of olive oil and a pinch of salt. Place on the indirect heat of the grill and roast for 30 minutes, until the cloves are completely soft
- Once cool enough to handle, squeeze the roasted cloves into a bowl. Mash into a paste with a fork and mix with the softened butter. Add the thyme leaves and a pinch of black pepper
- Place the potatoes between two wooden spoons. Slice thinly, stopping when the knife hits the spoons so you don’t cut all the way through – you want to slices to be 3mm thick
- Brush the garlic butter over each potato, making sure to get the butter into the grooves
- Place the potatoes onto the indirect side of the grill. Cook for 35 minutes with the lid down until golden, basting with the garlic butter every 5-10 minutes
- After 35 minutes, gently insert the slices of Gruyère into the potatoes, about 4-5 slices per potato depending on their size. Cook for 3 minutes with the lid down to melt the cheese
- Transfer to a platter and finish with the parsley, some finely grated Parmesan and a pinch of flaky salt and black pepper
The potatoes are then stuffed with slices of Gruyère for extra creaminess and nuttiness. Set up a barbecue for indirect grilling – you want the temperature to be around 180-200°C Slice the top off the garlic bulb and wrap in foil with a generous drizzle of olive oil and a pinch of salt.
Place on the indirect heat of the grill and roast for 30 minutes, until the cloves are completely soft Once cool enough to handle, squeeze the roasted cloves into a bowl. Mash into a paste with a fork and mix with the softened butter.
Add the thyme leaves and a pinch of black pepper Place the potatoes between two wooden spoons.
Slice thinly, stopping when the knife hits the spoons so you don’t cut all the way through – you want to slices to be 3mm thick Brush the garlic butter over each potato, making sure to get the butter into the grooves
Place the potatoes onto the indirect side of the grill. Cook for 35 minutes with the lid down until golden, basting with the garlic butter every 5-10 minutes
After 35 minutes, gently insert the slices of Gruyère into the potatoes, about 4-5 slices per potato depending on their size. Cook for 3 minutes with the lid down to melt the cheese
