Go Back

Grilled Hasselback Potatoes with Romesco Sauce

Vicky Cohen & Ruth Fox
Take your hasselback potatoes to a whole new level by cooking them on the grill and serving them with a traditional Spanish romesco sauce.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side
Servings 4 to 6 servings


  • 3 small Yukon Gold potatoes
  • 3 small red potatoes
  • 3 small purple potatoes
  • teaspoons extra virgin olive oil divided
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the Romesco sauce:

  • 12 ounces jarred roasted red peppers
  • 10 garlic cloves peeled
  • 1 slice of bread any kind or one sheet of Matzah if making it for Passover
  • 1 /2 cup chopped toasted almonds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1 teaspoon sweet or smoked paprika
  • ½ teaspoon salt


  • Thoroughly wash, scrub and dry the potatoes. Wrap the garlic for the Romesco sauce in aluminum foil
  • Preheat the grill to medium high
  • 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 potatoes, rubbing them very gently so the are well coated. 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 the 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 they’re ready to be served.