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Garlic-Basil Red Hasselback Potatoes With Dorot

Keep summer grilling and entertaining simple with Garlic-Basil Red Hasselback Potatoes. Just sit back and enjoy your guests.

Two cast-iron casserole dishes holding red potatoes that have been sliced and loaded with garlic basil sauce over a red checked tablecloth.

This time of year is just beautiful in Nebraska. The worst of the freezing weather is behind us and the heat and humidity aren’t unbearable yet. You just can’t keep me inside right now so my meals need to be no-fuss like these Garlic-Basil Red Hasselback Potatoes! They’re perfect for the grill!

Two cast-iron casserole dishes holding uncooked red potatoes that have been sliced and loaded with garlic basil sauce over a red checked tablecloth. Packages of Dorot Garlic sit in the background.

This post is sponsored by Dorot. My opinion and love of this product are 100% my own.

I’m outside gardening or walking and we’re on our bicycles every chance we get. When we’re busy like this I want first of all, simple and fresh, also on the grill if possible and finally a no-fuss menu. Garlic-Basil Red Hasselback Potatoes with Dorot is a 3-check recipe!

I plant a lot of herbs in my garden each year. Unfortunately, my herbs are just babies right now and can’t help me out in the kitchen.

When I found Dorot herbs and garlic in the freezer section of my Trader Joe’s store I couldn’t be more excited.

Dorot packaging holding basil and garlic cubes.

With a simple pop of the tray, I have a perfectly pre-portioned crushed garlic or chopped herb. Making garlic bread or fresh salad dressing is a snap!

Imagine fresh basil whenever you need it! I get giddy just thinking about it!

A Hasselback red potato loaded with garlic basil sauce sitting in a cast-iron casserole dish.

I read that Dorot grows its own garlic, basil, cilantro, parsley, chili, and ginger and then flash freezes it within 90 minutes of harvest and they have a shelf life of two years.

I just keep it in the freezer and pop a portion out whenever I need it.

A man standing in front of Big Green Egg grill.

John and I love to grill out on Sundays. We try to not make other commitments and just enjoy each other’s company.

We had a beautiful tenderloin for the grill and I’d picked up some gorgeous asparagus and red potatoes at the farmer’s market that I knew would be great together.

Sliced Hasselback potato with basil garlic sauce sitting on a white plate.

Making a garlic-herb sauce to go on those potatoes was such a great idea!

I’ll be using that combination in so many other dishes from vegetables, proteins, to pasta.

As a result of using herbs and garlic to flavor a dish, I don’t need as much salt.

Don’t have time to make them now? Pin it for later!A cast-iron casserole dish holding a Hasselback red potato seasoned with basil garlic basil sauce. The Dorot Basil and Garlic packages sit in the back over a red checkered napkin.

If you like this potato side dish recipe, here are a few more you may enjoy

You can find all of our side dish recipes here!

Take a look at some other great recipes using Dorot!

Two cast-iron casserole dishes holding red potatoes that have been sliced and loaded with garlic basil sauce over a red checked tablecloth.

Garlic-Basil Red Hasselback Potatoes

Author: Julie Menghini
Keep summer simple with these Garlic-Basil Red Hasselback Potatoes with Dorot. Just sit back and enjoy your guests.
No ratings yet
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Keyword: Garlic Basil Red Hasselback Potatoes
Servings: 4


  • 4 medium-sized red potatoes
  • 4 cubes of Dorot Chopped Basil
  • 1 cube of Dorot Crushed Garlic
  • 2 teaspoons canola oil
  • Black pepper
  • Parmesan Cheese grated


  • In a small dish, pop Dorot Chopped Basil and Crushed Garlic cubes. Add canola oil and set aside.
  • Apply a small amount of oil to baking dishes to prevent sticking. Set aside.
  • Place a potato in between two skewers or chopsticks and make even cuts into the potato without cutting through the bottom.
  • Stir the Dorot mixture to an even sauce, and using a butter knife, brush sauce into each slice. Pour any remaining sauce over the potatoes.
  • Sprinkle with Parmesan cheese and cover with foil.
  • Grill for 45 minutes to 1 hour. Alternatively potatoes can be baked in a 375°F oven for the same amount of time.
  • Serve immediately.



Potatoes can be placed on the grill or in the oven.


Calories: 167kcalCarbohydrates: 34gProtein: 4gFat: 2gSodium: 38mgPotassium: 969mgFiber: 3gSugar: 2gVitamin A: 35IUVitamin C: 18.6mgCalcium: 21mgIron: 1.5mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

You can also find Dorot garlic and herbs at Whole Foods or go to their website for a store locator in your area and other amazing recipe ideas! I want to thank Dorot for such a high-quality product in addition to supporting Hostess At Heart!

Here are a couple of recipes that were even easier to make with Dorot Crushed Garlic, Chopped Herbs, or Ginger!

Recipe Rating

Grilled Hasselback Potatoes - West Via Midwest

Friday 27th of March 2020

[…] These Grilled Hasselback Potatoes are served with a Bourbon Garlic butter, but any sauce would work.  I have recipes on my site for a Hatch Chili Salsa, an El Pollo Loco Avocado Salsa, and a Chimichurri Herby Sauce that would all work really well for flavoring the potato slices.  You could also make it super easy like my friend Julie at Hostess at Heart did and use some store bought herbs for you potatoes.  (You can find her recipe for Hasselback potatoes here!) […]


Saturday 17th of June 2017

These look simply mouthwatering! I love how uniform your cuts are... I can never get them to be even... I also love using the prepared spices.... what a great idea to make it for an easy dinner !

Julie Menghini

Monday 19th of June 2017

Thank you so much Michele! I can't say that they always come out evenly!


Tuesday 13th of June 2017

Ahh I'm here, not quite sure what happened before. Your post prompted me to buy them at TJ's. I did buy them years ago, but forgot all about them. Those potatoes look extra yumm with all that goodness in it. Still busy and haven't gone back to the discipline of blogging yet. I have a farewell party I'm hosting tomorrow with some Moroccan food, but I've already blogged about that particular recipe :) I'll get with t he flow sometime soon I hope :)

Julie Menghini

Tuesday 13th of June 2017

Wow Loretta, I loved seeing all of your photos. I have really been lazy lately and not pushing it. It's pretty quiet anyway. So glad you're back and hope everyone is doing well. It's been really hot and windy here already and it's forcing me inside. It's hard to keep the plants watered for more than a day. Still beats winter though!


Tuesday 13th of June 2017

I bet the taste is delish, Julie!

Julie Menghini

Tuesday 13th of June 2017

Thank you, Claire! It really was delicious. We eat them this way quite a bit!


Monday 12th of June 2017

I have seen these. I've often wondered about them. I can't wait to try them!

Julie Menghini

Tuesday 13th of June 2017

Thank you, Christie! We really like them this way so we can flavor them any way we feel like.

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