The Best Hasselback Potatoes

Name: The Best Hasselback Potatoes
Prep time: 20 min
Total time: 1 min
Ingredients: 5 tbsp. unsalted butter, melted and divided, plus more for pan; 6 medium russet or Yukon Gold potatoes (about 2 pounds); 2 tsp. spices, such as M5 Spice Rub, divided; 2 tbsp. chopped fresh flat-leaf parsley; Sour cream, for serving

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Prep Time: 20 minutes

Total: 1 hours

Servings: 6

side dish

Ingredients

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5 tbsp. unsalted butter, melted and divided, plus more for pan6 medium russet or Yukon Gold potatoes (about 2 pounds)2 tsp. spices, such as M5 Spice Rub, divided2 tbsp. chopped fresh flat-leaf parsleySour cream, for serving

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Instructions

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Step 1

Preheat oven to 425°F. Grease a 12-inch cast-iron pan with butter. Cut each potato crosswise into 1/8-inch-thick slices without cutting all the way through to bottom and leaving about 1/4 inch of potato intact (this will help them hold together). Arrange potatoes in pan 1 inch apart. Brush with 2 1/2 tablespoons butter. Sprinkle with 1 teaspoon spices.

Step 2

Cover pan with aluminum foil and bake 30 minutes. Remove foil and drizzle potatoes (which should have opened up slightly) with remaining 2 1/2 tablespoons butter and 1 teaspoon spice rub. Bake, uncovered, until potatoes are crispy on edges and soft in the middle, 15 to 20 minutes. Garnish with parsley. Serve with sour cream alongside.