Cheesy Weber Q Hasselback Potatoes are ideal for entertaining. They are easy to prep, soft in the middle and drenched with garlic chive butter for the ultimate flavour.
I’m sure you guys will agree with me when I say how much I love my Weber Q.
There’s just something different to cooking food in the Weber Q than baking in the oven.
Today I thought I would try something completely left-field and bake Hasselback potatoes in the Weber Q.
At first, I thought it might be rather daunting, as potatoes in the Weber Q can be rather hit and miss.
The potatoes either come out too hard in the centre or completely fall apart.
So this was a whole new way of cooking.
Read on to see how I made the most amazing Weber Q Hasselback potatoes ever.
A little history on the birth of Hasselback potatoes
Hasselback potatoes originated from the Hasselback Hotel in Stockholm, Sweden and slowly became the house specialty.
But why is the Hasselback potato so unique?
That’s because they are thinly sliced almost all of the way through.
This allows you to add butter, cheese, and seasonings between the slices, while the potato stays together.
Many years later, Hasselback potatoes have circulated worldwide and become a popular side dish amongst the grilling and barbecue community.
Best potatoes to make Weber Q Hasselback Potatoes?
When choosing the right potatoes, the first thing you should be looking for is long and narrow.
I chose “Red Royale Potatoes” as they will be baked in aluminium foil.
They are low in water and high in starch, making Red Royale potatoes ideal because of their soft creamy texture, much like mashed potatoes.
I realise that not everyone can buy red royale potatoes in their area, so some great alternatives are:
- Desiree (Australia)
- Yukon Gold
- King Edward
- Maris Piper
- Dutch Cream (Australia)
Ingredients you’ll need to make Hasselback potatoes
Keep in mind that my Weber Q Hasselback Potatoes recipe serves 4 people.
If you need to make more than 4 potatoes, add a ¾ cup of butter instead of half.
Garlic Chive Butter:
- Salted butter
- Freshly chopped chives
- Minced Garlic
- Sea salt
- Black Pepper
- 4 Medium potatoes
- Dried rosemary
- Dried thyme
- Garlic salt
- Olive oil
- Grated cheddar cheese
- Sour cream (optional)
The first step is to prepare the garlic butter
Preparing garlic butter for the Weber Q Hasselback potatoes is very simple.
Allow the butter some time to soften before starting. This will make it easier to mash later.
Begin by adding ½ cup of unsalted butter to a medium-sized bowl.
Chop the fresh chives and add to the butter, with minced garlic, salt and pepper.
Use the back of a fork and begin mashing the ingredients together to combine well.
Place a sheet of cling wrap on the bench and wrap the butter into a neat log.
Place the butter in the fridge for 1 hour.
Allowing the butter to firm up will make it easier to slice and slip between the slits in the potatoes.
How to make Hasselback potatoes?
This part is tedious and messy, I’m not going to lie. But the results are worth every step.
Place 2 pencils or chopsticks on both sides of the potato and carefully slice straight down. Make the cuts about ½cm apart.
Tip: If the cuts are too wide apart, getting the butter in between could be challenging. And if too thin, you could split the potatoes.
Don’t worry about cutting all the way through. That’s what the pencils/chopsticks are for.
Next, gently spread each slit in the potato apart and add a thin slice of butter to each one using your fingers.
Then drizzle a small amount of olive oil onto the potatoes and sprinkle with garlic salt, dried rosemary and thyme.
Place each Hasselback potato onto a square sheet of aluminium foil, wrap it tightly, and then set aside.
How to cook Hasselback Potatoes in your Weber Q?
Now it’s time to preheat your Weber Q and get these bad boys cooking!
Set up your Weber Q for indirect cooking by placing a convection tray and trivet it onto the grill.
Family Q: Turn both gas control knobs to the START/HIGH position and fire up your Weber.
Baby Q: Turn the single gas control knob to the START/HIGH position.
Close the lid and let your Weber Q preheat for 10 minutes.
Place the potatoes onto the centre of the trivet, then immediately close the lid.
You don’t want to lose heat, or the potatoes won’t cook through properly.
Family Q: Turn the small gas control to the off position.
Baby Q: Turn the single gas control knob to the medium/middle position.
Set a timer for 45 minutes to 1 hour and maintain a temperature between 200°C (390°F) to 220°C (430°F).
At the 45 minute mark, carefully open the foil and check if the Hasselback potatoes have softened. Cook for a further 15 minutes if required.
Next, remove the Hasselback potatoes from the Weber Q and carefully remove them from the foil.
The potatoes should have fanned out if everything has gone well, making this next step easy.
Slip a small amount of your favourite cheese between the slits, save a little bit of cheese for the top, and pop them back into your Weber Q.
No foil is required this time.
Turn the heat up to medium/high, close the lid and bake for a further 15-20 minutes to allow the cheese to melt and the skin to dry slightly.
Serve with a fresh salad and garnish your delicious Weber Q Hasselback potatoes with sour cream and chopped leftover chives.
I hope you enjoy this one, guys!
Love potatoes? Then you have to try these little rippers
Weber Q Roast Potatoes: The crunchiest roast spuds you’ve ever had. The inside of these bad boys is as soft as mashed potato. And the outside is crunchy and delightful.
Weber Q Roasted Vegetables: This recipe has got it all. Roast pumpkin, carrot, potato and sweet potato. And for flavour, I have added a blend of garlic salt, rosemary and thyme. Just what you need to warm the tummy on those cold winter nights.
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Weber Q Hasselback Potatoes with Garlic Chive Butter
Garlic Chive Butter
- ½ cup butter
- ¼ cup fresh chives chopped
- 2 tsp minced garlic
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 4 potatoes medium long & narrow
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp garlic salt
- 1 tbsp olive oil
- 1 cup cheddar cheese grated
- ¾ cup sour cream (optional)
Garlic & Chive Butter
- In a medium-sized bowl, combine chives, garlic, salt and pepper through the butter.
- Layout a sheet of plastic wrap and place the garlic chive butter on top. Then wrap into a log and place in the fridge for at least 1 hour. This will make it easier to slip the butter between the slits in the potatoes.
Making the Potatoes
- Place two pencils or chopsticks on either side of the potatoes and carefully slice the potatoes ½cm apart using a sharp knife.
- Thinly slice the chilled butter and carefully wedge between each of the cuts in the potato. Drizzle olive oil, then add a pinch of garlic salt, rosemary and thyme to the top.
- Place the potatoes onto a separate square sheet of aluminium foil and wrap tightly then, set them aside.
- Set the Weber Q up for indirect cooking by placing a convection tray and trivet it onto the grill. Turn the gas control knob/s to the START/HIGH position and pre-heat the Weber Q for 10 minutes with the lid down.
- Place potatoes onto the trivet and close the lid. Baby Q: Turn the gas control knob down to the medium setting and cook for 45 minutes to 1 hour until ready. Family Q: Turn the small gas control knob off and the large gas control knob to the Medium setting. Try to maintain a temperature between 200°C (390°F) to 220°C (430°F).
- After 45 minutes, carefully unwrap a Hasselback potato and check if it has begun to fan out slightly and the texture is soft. Cook for a further 15-20 minutes if required.
- Take the Hasselbacks out of the foil pack and add grated cheddar cheese between the slits, and sprinkle more on top as required. Then cook for a further 15-20 minutes on the medium-high setting uncovered until cheese has melted and golden brown.
- Top with sour cream and leftover chives and serve with additional melted garlic chive butter.