# Smoky Grilled Hasselback Baby Potatoes with Garlic‑Herb Butter and Crispy Prosciutto > Handheld, shareable hasselback baby potatoes grilled over charcoal until smoky and crisp, finished with a warm garlic‑herb compound butter and shards of crisped prosciutto. A simple knife technique yields dramatic texture, while charred lemon and optional Parmesan or vegan swaps make this a versatile grilling appetizer. Canonical URL: https://www.topshelf.recipes/recipes/smoky-grilled-hasselback-baby-potatoes ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 25, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 30 minutes - Total Time: 55 minutes - Servings: 7 - Difficulty: Medium - Category: Grilling ## Ingredients ### Prep potatoes and learn the hasselback cut - 1 1/2 lb Baby (new) potatoes - 2 tbsp Extra-virgin olive oil - 1 tsp Kosher salt - 1/2 tsp Freshly ground black pepper ### Make garlic‑herb compound butter - 4 tbsp Unsalted butter - 3 cloves Garlic, minced - 2 tbsp Fresh parsley, finely chopped ### Crisp prosciutto on the grill - 4 oz Prosciutto, thin slices ### Grill potatoes for smoky crisp - 1 whole Lemon, halved (for charring and finishing) ### Finish, plate and variations - 1/3 cup Grated Parmesan (optional, for cheese-forward finish) ## Ingredient Guide ### Prosciutto, thin slices Prosciutto is an Italian dry-cured ham (often served as prosciutto crudo) sliced paper-thin and eaten uncooked. It has a delicate, sweet-salty flavor with a silky, melt-in-the-mouth texture and a mild pork aroma. You can find it at supermarket deli counters, Italian specialty markets, or charcuterie sections; good substitutes are Spanish jamón Serrano or jamón Ibérico for a similar dry-cured profile, or pancetta (which is cured but usually cooked) if you need a readily available alternative. ## Instructions ### 1. Prep potatoes and learn the hasselback cut Rinse and dry the baby potatoes. Place each potato between the tines of two chopsticks or between the handles of wooden spoons and, using a sharp knife, make 6–8 thin parallel cuts across the top of each potato, stopping when the knife hits the chopsticks so slices stay attached at the base. Brush all over with olive oil and season with kosher salt and black pepper; set aside on a tray while you prepare the butter and grill. (You should have about 12 baby potatoes total; plan on serving 3 potatoes per person.) ### 2. Make garlic‑herb compound butter In a small bowl, mash the room-temperature unsalted butter with the minced garlic and chopped parsley until combined; season with a light pinch of salt. You want a soft, spreadable compound butter — chill briefly if it’s too soft, then transfer half to a small, grill-safe dish to melt while the potatoes finish; reserve the rest to dollop at service for extra visual appeal and flavor. ### 3. Crisp prosciutto on the grill Heat a charcoal grill to medium-high and arrange coals so you have a direct-hot zone and a cooler indirect zone. Lay prosciutto slices on a sheet of heavy foil or a grill tray and place over direct heat; within 1–3 minutes the fat will render and the slices will crisp — watch closely to avoid burning. Transfer crisped prosciutto to paper towels and break into shards; reserve for topping. ### 4. Grill potatoes for smoky crisp Start the potatoes over the direct heat, cut-side up if possible, for 6–8 minutes to get smoke and initial color, then move to the cooler indirect zone to finish cooking through for another 12–18 minutes, turning once so edges crisp evenly. Partway through, place the small grill-safe dish with half the garlic‑herb butter near the coals so it melts and use it to baste the potatoes a couple of times — the melted butter will run into the slits and flavor each slice. Set the lemon halves cut-side down on the grill near the end and char until blackened at the edges. ### 5. Finish, plate and variations Arrange the hot hasselback potatoes on a platter or individual boards, spoon the melted garlic‑herb butter over them, squeeze charred lemon over top, and scatter crisped prosciutto shards. For a cheese-forward variation, sprinkle the hot potatoes with the optional grated Parmesan immediately so it melts into the slits; for a vegan version, swap the butter for an equal amount of vegan butter or high‑quality olive oil and replace prosciutto with thinly sliced smoked tempeh or store-bought vegan bacon crisped on the grill. Serve warm as a shareable appetizer (serves 4; about 3 potatoes per person). ## Nutrition Estimated nutrition per serving (3 baby hasselback potatoes): - Calories: 585 kcal - Protein: 15.4 g - Carbohydrates: 93.1 g - Fat: 16.6 g - Saturated Fat: 6.2 g - Trans Fat: 0 g - Fiber: 1.7 g - Sugar: 14.5 g - Added Sugars: 0 g - Cholesterol: 29 mg - Sodium: 656 mg - Potassium: 557 mg - Calcium: 3 mg - Iron: 0.7 mg - Vitamin D: 0 mcg ## Tips ### Master the hasselback cut Place the potato between chopsticks or wooden spoon handles so your knife stops before cutting all the way through; aim for uniform spacing to ensure even crisping and an attractive presentation. ### Pre-cook for tenderness If your potatoes are larger or your grill runs hot, parboil or steam them for 5–7 minutes before slicing to guarantee a tender interior without over-charring the edges. ### Baste with purpose Melted garlic-herb butter should be tucked onto the grill near the coals and spooned into the slits during the last 10 minutes so flavor penetrates without burning the garlic. ### Crisp prosciutto safely Use heavy foil or a grill tray and keep the slices single-layered over direct heat; they go from perfect to burnt in moments, so watch closely and remove as soon as the fat renders and edges darken. ### Protect against sogginess Brush the cut surfaces with olive oil right after slicing and keep potatoes spaced on the tray so steam escapes instead of pooling in the slits. ## Variations and Substitutions ### Parmesan-forward finish Sprinkle finely grated Parmesan over the hot potatoes right after they come off the grill so it melts into the slits for a salty, umami-rich crust. ### Vegan butter option Swap butter for a high-quality vegan butter or extra-virgin olive oil blended with minced garlic and parsley, and replace prosciutto with thinly sliced smoked tempeh or store-bought vegan bacon crisped on the grill. ### Smoky-spiced butter Stir 1/2 tsp smoked paprika and a pinch of cayenne into the compound butter for a warm, smoky heat that plays nicely with the charcoal flavor. ### Mediterranean twist Top finished potatoes with chopped Kalamata olives, a drizzle of herbaceous olive oil, and a scattering of lemon-zested breadcrumbs for briny contrast and crunch. ## Notes This is a great finger-food starter for backyard gatherings — the hasselback cut is easier than it looks and gives every bite a crunchy edge and a buttery finish. Try the cheese or vegan variations for different crowds. ### Storage and Make-Ahead Store leftover potatoes in an airtight container in the refrigerator for up to 3 days; keep crisped prosciutto shards separate in a paper-towel–lined container to avoid sogginess. To reheat, warm gently on a preheated 400°F oven or under a broiler for a few minutes to re-crisp the edges, or refresh on a hot grill for 3–5 minutes while basting with reserved butter. ### Serving Suggestions Serve these as a shareable appetizer alongside a bright green salad or a bowl of lemony tzatziki for dipping, and offer extra charred lemon wedges and reserved butter for guests to spoon. Drink pairings that complement the smoky-salty profile include a crisp pilsner, a citrusy Sauvignon Blanc, or a light-bodied rosé; for nonalcoholic options try sparkling water with a squeeze of the charred lemon. ## Frequently Asked Questions ### How many potatoes should I plan per person? Plan on about 3 baby potatoes per person as an appetizer; for a heartier side, increase to 4–5. Adjust if your potatoes are unusually small or large. ### Can I make these without a charcoal grill? Yes — use a gas grill or a very hot broiler; you’ll miss a bit of smoky flavor but can replicate charring and crisping. If using a broiler, place potatoes on a foil-lined tray and keep the rack near the element, rotating frequently. ### How do I tell when the potatoes are done? They’re ready when the exterior ridges are browned and crisp and an inserted skewer meets little resistance — about 20–26 minutes total on the grill for typical baby potatoes. Parboiling first shortens active grill time. ### My prosciutto burned — how can I prevent that? Use a foil sheet or tray and move the prosciutto to the cooler zone as soon as the fat renders; thinner slices cook extremely fast, so watch them constantly and remove when edges darken but before turning black. ### Can I prep parts ahead of time? Yes — slice the potatoes and store them in cold water for up to 4 hours to prevent browning, and make the compound butter a day ahead so flavors meld; crisp the prosciutto and finish everything on the grill just before serving. ## Related Recipes and Guides - [Grilled Shrimp & Charred Corn Warm Salad](https://www.topshelf.recipes/recipes/grilled-shrimp-charred-corn-warm) - [Smoky Grilled Meringue Skewers](https://www.topshelf.recipes/recipes/smoky-grilled-meringue-skewers) - [Charred Caramel Apple Pretzel Bites](https://www.topshelf.recipes/recipes/charred-caramel-apple-pretzel-bites) - [Coffee‑Chile Rubbed Flank Steak Tacos with Charred Pineapple Salsa](https://www.topshelf.recipes/recipes/coffee-chile-rubbed-flank-steak-tacos-charred-pineapple-salsa) - [Grilled Ras el Hanout Chicken Thighs with Charred Apricot-Chickpea Tagine](https://www.topshelf.recipes/recipes/grilled-ras-el-hanout-chicken-thighs-charred-apricot-chickpea-tagine) - [Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad](https://www.topshelf.recipes/recipes/cedar-plank-grilled-swordfish-with-olive-tapenade-and-charred-fennel-orange-salad) - [Labour Day Low-Waste BBQ Guide](https://www.topshelf.recipes/articles/labour-day-low-waste-bbq-guide-2026) - [Labour Day Grill-Forward Potluck Upgrades](https://www.topshelf.recipes/articles/labour-day-grill-forward-potluck-upgrades-2026) - [Trending Grilled Brunch 2026](https://www.topshelf.recipes/articles/trending-grilled-brunch-2026-10-fire-recipes-crowd-friendly-formats-beverage-pairings)