Spicy and Sweet Hasselback Potatoes With Louisiana Molasses Mustard Dipping Sauce

4 servings • 1 hour


Main Course:
  • 8 small potatoes, Yukon Gold, Fingerlings, or Red Bliss
  • 1 cup Jay D’s Spicy & Sweet BBQ Rub Butter (see recipe below)
  • 2 Tbsp green onions, chopped
Louisiana Molasses Mustard Dipping Sauce:
Jay D’s Spicy & Sweet BBQ Rub Butter:


  1. Preheat oven to 425F.
  2. In a small saucepan, melt butter with Jay D’s Spicy & Sweet BBQ Rub until incorporated.
  3. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart. The spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
  4. Pour BBQ Butter in between each slice and bake until golden brown and tender, about 55 to 60 minutes.
  5. To make dipping sauce, combine Greek yogurt and Louisiana Molasses Mustard. Garnish with chopped green onions and enjoy!


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