Inspired by the Hasselback potatoes over at NOJuJu (who was in turn inspired by the Hasselback potatoes over at SeaSaltWithFood), I did my Hasselback potatoes on the Big Green Egg.  Sliced partway through and stuffed with thinly sliced garlic, butter, salt, pepper, and rubbed with olive oil, the potatoes fan out as they cook, crisping at the edges.  The potatoes, roasted in a cast-iron skillet atop hardwood charcoal, cooked at 400 degrees for 40 minutes.  The presentation appeals to the eye, and the intact potatoes were a bit easier to manipulate on the grill than roasted potato chunks cooked in a pan (which always require tossing/turning to cook evenly).  Next time, I’ll sprinkle a bit of smoked paprika onto the sliced potatoes…