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Sunny Anderson's Grilled Accordion Potatoes with Sage

SERVINGS
6-8
RATE THIS RECIPE
(22)
Sunny Anderson's Grilled Accordion Potatoes with Sage
TODAY Show: Sunny Anderson cooks up the perfect Memorial Day barbecue meal: grilled BBQ chip pork chops and accordion potatoes with sage. -- May 27, 2016Samantha Okazaki / TODAY
SERVINGS
6-8
RATE THIS RECIPE
(22)

Ingredients

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
  • Chef notes

    Accordion potatoes aka Hasselback potatoes may be even more delicious when they are grilled than when they are roasted. You be the judge.

    Preparation

    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.