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Sunny Anderson's Grilled Accordion Potatoes with Sage
Sunny Anderson's Grilled Accordion Potatoes with Sage
Samantha Okazaki / TODAY
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Accordion potatoes aka Hasselback potatoes may be even more delicious when they are grilled than when they are roasted. You be the judge.


  • Sauce

    • 2 cups heavy cream
    • 10 fresh sage leaves, chopped
    • Kosher salt
    • Hot Hungarian paprika
  • Potatoes

    • 1 stick salted butter, melted
    • 6-8 medium russet potatoes, peeled and sliced paper thin on a mandolin
    • 4 cloves garlic, sliced paper thin on a mandolin
    • 1 sweet onion (Vidalia or Walla Walla), sliced paper thin on a mandolin
    • Kosher salt
    • 1/4 teaspoon red chile flakes
  • Garnish

    • 1/2 cup Gruyere cheese, shredded
    • 1/4 cup parsley, chopped


1. Make the sauce. In a pot on medium heat, or direct heat of the grill add the heavy cream, sage, a nice pinch of salt, and a pinch of paprika. Bring to a simmer and steep for 10 minutes. Strain the heavy cream and discard the sage. Set aside.

2. Prepare the potatoes. Brush the bottom and sides of a large 9-10" cast iron pan with the melted butter and set aside the remaining butter. Arrange potato slices upright in a spiral around the dish (not flat like a traditional gratin). Between every 8-10 slices tuck in some garlic and randomly tuck in the onion slices as well. Sprinkle the chili flakes over the top. Add the sauce, filling to just below ¼-½" of the rim. Drizzle the leftover butter. Cover tightly with aluminum foil and grill over indirect heat until a fork pokes into the potatoes easily, about 20-25 minutes.

3. Uncover and finish. Remove the foil and top with cheese. Close the grill to allow the cheese to melt for another 5 minutes. Garnish with parsley and serve.

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