Smoked Hasselback Potatoes

These hasselback potatoes are sliced before smoking then topped with cheese before pulling off the smoker for a mouthwatering crisp cheesy side topped with crispy bacon.

– Gold potatoes – Butter – Rosemary – Sea salt – Black pepper – Garlic powder – Onion powder – Cayenne pepper



Pellet Smoker

Rinse potatoes with fresh water to rinse off any dirt. Dry and place on baking sheet.

Slice width wise across the potatoes every ⅛". Stop ¼" to ½" from the bottom of the potato to keep the potato together. Sprinkle with salt and pepper.

Melt butter in a pan or microwave and add rosemary to butter. Brush butter onto the potatoes until covered, reserve the rest of the butter for later.

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