Cast-Iron Hasselback Potatoes
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
Crispy-edged, soft-centered hasselback potatoes baked in a cast-iron pan with butter and spice rub. An impressive yet easy side dish.
Ingredients
- 73.9 ml unsalted butter melted, divided
- butter for greasing
- 6 medium russet or Yukon Gold potatoes
- 9.86 ml M5 Spice Rub divided
- 29.6 ml fresh flat-leaf parsley leaves chopped
- sour cream for serving
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 7.07 mg
- Iron: 0.09 mg
- Magnesium: 1.18 mg
- Phosphorus: 5.4 mg
- Potassium: 13.6 mg
- Zinc: 0.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 medium russet or Yukon Gold potatoes
Prepare
- 73.9 ml unsalted butter, melted, divided
- butter, for greasing
- 9.86 ml M5 Spice Rub, divided
- Chop 29.6 ml fresh flat-leaf parsley leaves
- sour cream, for serving
Let's Cook
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Step 1.
Preheat the oven to 425°F. Grease a 12-inch cast-iron pan with butter or bacon fat.
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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.
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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.
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Step 4.
Cover the pan tightly with aluminum foil and bake for 30 minutes. The potatoes will begin to open up slightly.
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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.
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Step 6.
Garnish with chopped fresh parsley and serve with sour cream.