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:
- Preheat oven to 425F.
- In a small saucepan, melt butter with Jay D’s Spicy & Sweet BBQ Rub until incorporated.
- 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.
- Pour BBQ Butter in between each slice and bake until golden brown and tender, about 55 to 60 minutes.
- To make dipping sauce, combine Greek yogurt and Louisiana Molasses Mustard. Garnish with chopped green onions and enjoy!