by Aimee Tortorich
Hasselback or accordion potatoes are trending across the nation and rightly so. Not only do they look impressive on a plate, but they taste like a combination of a crispy potato chip and baked potato in one. We used smaller potatoes that are easy to eat and enjoy with friends, but you could also use any large potato. Our line of products go great in this version with the a Louisiana Molasses Mustard dipping sauce and the rub for a nice, smoky kick.
Spicy & Sweet Hasselback Potatoes with Louisiana Molasses Mustard Dipping Sauce
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:
¼ cup Greek yogurt
3 tsp Louisiana Molasses Mustard
Jay D’s Spicy & Sweet BBQ Rub Butter:
1 cup unsalted butter
1 Tbsp Jay D’s Spicy & Sweet BBQ Rub
In a small saucepan, melt butter with Jay D’s Spicy & Sweet BBQ Rub until incorporated.
Preheat oven to 425F.
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!