Cast Iron Hasselback Potatoes

a side dish to impress
A side dish to impress
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5 tbsp Unsalted butter melted and divided, plus more for pan
6 (about 2 lbs) Potatoes medium russet or Yukon Gold
2 tsp Dry spices such as M5 Spice Rub, divided
2 tbsp Parsley chopped fresh flat-leaf
For serving:
Sour cream to taste

Nutritional information

  • For serving:

Cast Iron Hasselback Potatoes


If you’re looking for a side dish that everyone in your family will love, look no further. These Cast Iron Hasselback Potatoes could not be more delicious or easy. It is a 4-ingredient dish that’s quick enough for any night of the week yet impressive enough to serve to guests. This is one of my favorite ways to cook potatoes: sliced, baked, and dressed with butter and spices. Simple and utterly delicious.   

Carefully cut the potatoes into thin slices, leaving about ¼ inch at the bottom. Be careful not to slice all the way through the potato. Once the potatoes are sliced, arrange them on a greased cast-iron pan. Smother the potatoes with half of the melted butter and spices. Bake, covered, for 30 minutes. Then uncover, drizzle the potatoes with the remaining butter and spice rub, and continue baking until the potatoes are crispy on the edges, soft in the middle, and perfect. Serve garnished with chopped fresh parsley and sour cream on the side. Enjoy!     

To make the Cast Iron Hasselback Potatoes, you will need the following ingredients:

Ingridiens for Cast Iron Hasselback Potatoes

Steps to make Cast Iron Hasselback Potatoes


Preheat oven and prepare cast-iron pan


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


Slice potatoes


Use a sharp knife to cut each potato crosswise into ⅛-inch-thick slices without cutting all the way through to the bottom, leaving about ¼ inch of potato intact.


Season potatoes


Arrange the sliced potatoes in the prepared pan 1 inch apart. Brush the potatoes with 2 ½ tablespoons butter, making sure to get in-between each slice. Sprinkle the potatoes with 1 teaspoon of spices.




Cover the pan with aluminum foil and bake for 30 minutes.


Remove foil, drizzle with more butter, and continue baking


Remove the pan from the oven, uncover and remove foil, and drizzle the potatoes with the remaining 2 ½ tablespoons butter and 1 teaspoon spice rub. Bake, uncovered, until the potatoes are crispy on the edges and soft in the middle, 15 to 20 minutes.



Garnish with chopped parsley and serve with sour cream on the side.

These Cast Iron Hasselback Potatoes look gorgeous and taste delicious. Give this recipe a try, and please let us know how you liked it in the comments below!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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They taste AMAZING!

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