Cast-Iron Hasselback Potatoes

Let's Cook

1. Step 1.

   Preheat the oven to 425°F. Grease a 12-inch cast-iron pan with butter or bacon fat.

2. Step 2.

   Cut each potato crosswise into ⅛-inch-thick slices without cutting all the way through, leaving about ¼ inch intact at the bottom. To prevent cutting through, place two chopsticks or thin wooden spoon handles on either side of each potato as a guide.

3. Step 3.

   Arrange the potatoes in the greased pan with about an inch of space between them. Brush the potatoes all over with half of the melted butter (about 2½ tablespoons). Sprinkle evenly with 1 teaspoon of the M5 Spice Rub.

4. Step 4.

   Cover the pan tightly with aluminum foil and bake for 30 minutes. The potatoes will begin to open up slightly.

5. Step 5.

   Remove the foil. Drizzle the potatoes with the remaining melted butter and sprinkle with the remaining 1 teaspoon spice rub. Return to the oven and bake uncovered until the potatoes are crispy on the edges and soft in the center, about 15 minutes longer.

6. Step 6.

   Garnish with chopped fresh parsley and serve with sour cream.