Traeger Mini Hasselback Potatoes

Hasselback potatoes are such a fun side dish to serve. You can do so many things with them, and there's just something about that texture that I can't get enough of! Serve these with a steak, our epic Traeger seafood feast, or really any main dish worthy of a potato side.

Hasselback Potatoes are a specific style of potatoes where several slices are made almost through to the bottom, but not quite. It lets the potato fan out as it cooks, creates lots of crispy edges, and tons of opportunity for stuffing. We've done a big version of Smoked Hasselback Potatoes before on the grill and they were amazing!

The mini versions here are really more for show, presentation, and to have something a little different. They don't actually taste better than the large versions, and it can be a little bit annoying to cut soooooo many potatoes like this (more bang for your prep-time-buck when you use bigger spuds), but what fun is cooking if you can't waste a little time on something fun just because you feel like it?

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Oil
• Baby Potatoes
• Salt

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Preheat your grill – Hot and fast is how we're cooking these! Preheat your pellet grill to 450°F.
2. Slice and prep the potatoes – If you need to, place two chopsticks on either side of the potato before slicing. The goal is to NOT cut through all the way. Leave about 1/4 inch so the potato holds together. Repeat this until they are all sliced.
3. Cheat…or don't – When we are cooking potatoes we usually cheat a little and toss them in the microwave for a few minutes to get the cooking process started. You can do this, or not. Up to you! Put the spuds on a grill-safe pan and toss in the oil and sprinkle with your flakey salt.
4. Grill – Place the potatoes on a lightly oiled grill-safe baking sheet, and place them on the grill. Let cook for about 15 – 30 minutes (depending on whether you cheated or not, the outside temp, how windy it is, how often you open the grill, etc). The timing here is a big time guesstimate. Just cook them until the are fork tender.
5. Enjoy – You can top these with cheese, stuff them with bacon, cover them in sour cream and chives, toss them in butter and parmesan, or any number of things. Pictured here is just the plain seasoned potatoes. They were delicious! We served them on our Traeger Surf and Turf Seafood Feast.

Recipe FAQ