Take your hasselback potatoes to a whole new level by cooking them on the grill and serving them with a traditional Spanish romesco sauce.
These delicious Grilled Tricolor Hasselback Potatoes with Romesco Sauce are a combination of two of our favorite Spanish dishes: “Patatas Bravas” (roasted potatoes with spicy sauce) and “Romesco”, a traditional Spanish sauce / spread that is served along grilled vegetables, meats or with toasted rustic bread. This dish is vegan and can be served as an appetizer or side dish.
Everyone LOVES potatoes. Besides being delicious, filling and comforting, they’re a great source or energy (hello carbs!) and vitamin B6, (which helps turn the energy from food into energy your body can use). They are high in antioxidants (such as Vitamin C), fiber (which makes you feel full longer), potassium and magnesium and are fat, cholesterol, sodium and gluten free. They can be prepared in a million different ways, which makes getting your daily serving of veggies a whole lot easier! 
Ignore any messy, cold weather outside and day dream about bright sunshine, warm days, picnics and barbecues.
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Hasselback potatoes are definitely “in” right now, but have you ever thought of making them on the grill? They are incredibly scrumptious, and all you need is the right sauce to make them a spectacular, nutritious dish. To go back to our Spanish roots, we are serving these with a delicious Romesco, a traditional Spanish sauce made with lots of roasted garlic, roasted peppers, nuts and smokey paprika.
This dish makes a great appetizer or side dish, and it can be ready in a flash. Make sure to use even size, small potatoes, so they all cook evenly and at the same time. You can also prepare the sauce 2 to 3 days ahead of time, and refrigerate it until you’re ready to use it.
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Grilled Hasselback Potatoes with Romesco Sauce
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore
Description
Elevate your potato game with these smoky grilled hasselbacks. The vibrant Romesco sauce adds a delightful Spanish twist.
Ingredients
- 3 small Yukon Gold potatoes
- 3 small red potatoes
- 3 small purple potatoes
- 4 1/2 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 12 oz (340 g) jarred roasted red peppers
- 10 garlic cloves
- 1 slice bread
- 1/2 cup (118 ml) chopped toasted almonds
- 2 tbsp extra virgin olive oil
- 1 tbsp 1 tsp red wine vinegar
- 1 tsp sweet or smoked paprika
- 1/2 tsp salt
Instructions
- Thoroughly wash, scrub, and dry the potatoes.
- Wrap the garlic for the Romesco sauce in aluminum foil.
- Preheat the grill to medium-high heat.
- Place one potato on a flat surface. Hold it tightly on both ends with your thumb and index finger. Using a sharp paring knife and starting from one end, cut thin slices, stopping before reaching the bottom (make sure you don’t cut all the way through), keeping the cuts as even as possible. Repeat the process with the rest of the potatoes.
- Drizzle ½ teaspoon of olive oil over each potato, rubbing them gently to coat. Sprinkle salt and pepper evenly and place them on the grill. Cover and cook for 25 minutes.
- At the same time, place the foil-wrapped garlic in the grill and remove it after 15 minutes.
- Once the garlic is cooked and while the potatoes continue cooking, prepare the Romesco sauce. Combine all the sauce ingredients, including the garlic, in a food processor and pulse until smooth.
- Once the potatoes are ready, place them on a serving platter and cover them tightly with aluminum foil until ready to serve.
Notes
- For even cooking, ensure potatoes are similar in size and thickness.
- If jarred roasted red peppers are unavailable, roast your own bell peppers for a richer flavor.
- To prevent sticking, lightly oil the grill grates before placing the potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
Frequently Asked Questions
What type of potatoes work best for Hasselback potatoes on the grill?
For grilling Hasselback potatoes, medium-sized, waxy potatoes like Yukon Gold or red potatoes are ideal as they hold their shape well and cook evenly.
How do I ensure the romesco sauce has the right consistency?
To achieve the right consistency for the romesco sauce, blend the ingredients until smooth, adding olive oil gradually to reach your desired thickness.
Can I use different nuts in the romesco sauce?
Yes, while traditional romesco sauce uses almonds, you can substitute with hazelnuts or walnuts for a different flavor profile.
Put a chopstick on either side of the potato; you can’t accidentally cut through.