Smoky Grilled Hasselback Baby Potatoes with Garlic‑Herb Butter and Crispy Prosciutto

Turn a humble baby potato into a party trick: thin, accordion-like hasselback cuts give every bite a little crisped edge and a soft, buttery interior, so these grilled baby potatoes read like a snack and a side in one. Grilling on charcoal adds a faint, savory smoke that highlights the rendered prosciutto shards and the nutty notes of browned butter, while the charred lemon brightens the whole plate. The result is textural drama — crackly ridges, pillowy middles, and pockets of garlic-herb butter that sink into the slits — that makes them addictive and utterly shareable.

What sets this version apart is the layering of simple, focused elements: a confident hasselback technique, an aggressively flavored garlic-parsley compound butter that you melt and baste during the last minutes of cooking, and paper-thin prosciutto that crisps quickly on the grill for a salty crunch. Small touches — using chopsticks as a safety guide when slicing, finishing hot with Parmesan tucked into the slits, or swapping in a smoked tempeh for a vegan riff — let you tailor the dish to the mood of the meal, from a casual backyard barbecue to an elevated appetizer course.