Scott's Recipe

Hasselback Potatoes

Category: Potatoes

5 Tbsp unsalted butter, melted and divided, plus more for pan
6 medium russet or Yukon Gold potatoes (about 2 lbs)
2 tsp M5 Spice Rub, divided
2 Tbsp chopped fresh flat-leaf parsley
sour cream, for serving


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.
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.