Prep: 20 mins
Cook: 1 hour 15 mins
Servings: 4 - 6

BBQ Hasselback Potatoes with Garlic Butter & Gruyère

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Potatoes make excellent barbecue sides – try hasselbacking them, brushing them with roasted garlic butter and cooking them on the indirect side of the barbecue then stuff them with slices of Gruyère for extra creaminess and nuttiness.

Start cooking

Ingredients

GARLIC BUTTER

1 garlic bulb
olive oil, to drizzle
150g salted butter, softened
1 tsp thyme leaves

POTATOES

1.5kg Nanna Tate potatoes
150g Gruyère, thinly sliced
1/2 bunch parsley, finely chopped, to serve
Parmesan, finely grated, to serve

Let’s get cooking!

Step 1 of 4
GARLIC BUTTER

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.
Step 2 of 4
HASSELBACKS

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.
Step 3 of 4
ADD CHEESE

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.
Step 4 of 4
FINISH & SERVE

Transfer to a platter and finish with the parsley, some finely grated Parmesan and a pinch of flaky salt and black pepper.