Carefully slice each potato into thin, even cuts, stopping just before cutting all the way through. To help, place chopsticks or wooden spoons along each side of the potato.
Drizzle the potatoes with olive oil and toss to coat them evenly.
Place the potatoes in a single layer in a Blackstone Cast Iron Deep Dish Pan.
Brush each potato with melted butter, making sure to get butter into the slices.
Sprinkle with Blackstone Steakhouse Seasoning. Add salt and pepper if desired.
Roast in the oven for 25–30 minutes, turning the pan occasionally for even browning.
Halfway through cooking, baste with additional melted butter for added richness.
Remove from the oven once potatoes are crispy on the edges and tender in the center.
Immediately sprinkle with chopped chives and parsley for a burst of fresh flavor.
In a small bowl, stir together the sour cream and ranch dressing until smooth.
Serve the potatoes hot, either with a dollop of the ranch sour cream on the side or spooned directly over the top.
Garnish with extra chopped chives.
Serving Tip For a rustic and eye-catching presentation, serve directly in the cast iron pan. These potatoes make an excellent side dish or savory snack.
