Prepd Skillet Recipes
Servings:
6
Prep time:
00:15
Cook time:
00:45
Crispy Hasselback Potatoes
Ingredients
- 5 tbsp. unsalted butter, melted and divided, plus more for pan
6 medium russet or Yukon Gold potatoes (about 2 pounds) - 2 tsp. M5 Spice Rub, divided
- 2 tbsp. chopped fresh flat-leaf parsley
- Sour cream, for serving
Instructions
- 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 spice rub.
- 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.
Tips
When cutting the potatoes, set two chopsticks on either side of the potato to keep the knife from going all the way through while you slice.
by MARY HEFFERNEN | countryliving.com
