Grill-Roasted Hasselback Potatoes

Directions

1. Prepare a charcoal grill for two-zone cooking and build a medium-high fire.

2. Clean the potatoes and remove any blemishes from the skin. Slice one thin horizontal layer off the base of each potato, then set aside. Place a potato flat side-down and use a sharp knife to thin vertical slices (about 1/8-inch apart) from the top of the potato to the base--but not completely through it. Gently fan out the sliced pieces without breaking them apart, so you’ll be able to season between the folds. Repeat with each potato.

3. In a small skillet or mixing bowl, combine the melted butter, garlic, and Potato Slayer, whisking to combine. Coat the bottom and sides of a 10- or 12-inch cast iron skillet with olive oil, and then place each potato in the skillet flat-side down. Using a pastry brush, generously coat each potato with the seasoned butter mixture, making sure to get in between each slice. Reserve about 1/3 of the seasoned butter for basting. Drizzle the potatoes with a bit more olive oil and season lightly with salt and freshly ground pepper. If you’re using fresh bay leaves, nestle 2 to 3 into the folds of each potato.

4. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place the skillet over indirect heat, close the grill and adjust the vents to maintain a temperature of 400 F. Roast the potatoes until the folds are brown and crisp and the middle is tender, basting them with the butter mixture and rotating skillet as needed every 15 minutes or so.

5. Allow the potatoes to cool for 10 minutes before serving on their own, or with a dollop of sour cream and fresh chives, as desired.