Cookin’ Louisiana – Sweet and Spicy Hasselback Potatoes

Cookin Louisiane

Chef Jay Ducote makes hasselback potatoes with a sweet and spicy sauce.

Yields 4 servings

  • 12 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 (garnish)

Louisiana Molasses Mustard Dipping Sauce:

  • ¼ cup Greek yogurt
  • 1 Tbsp Louisiana Molasses Mustard

Jay D’s Spicy & Sweet BBQ Rub Butter:

  • 1 cup salted butter
  • 1 Tbsp Jay D’s Spicy & Sweet BBQ Rub


  1. Melt BBQ butter in a saucepan & set aside.
  2. Mix yogurt sauce & set aside.
  3. Preheat oven to 350℉.
  4. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Cut crosswise 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.
  5. Place potatoes close together in a baking dish and pour BBQ Butter in between each slice.
  6. Bake until golden brown and tender, about 45 minutes.
  7. Serve with yogurt mustard and green onions 

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About Jay Ducote

Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality, chef and hugger. He finished runner-up on Season 11 of the hit reality competition show Food Network Star, and had a pilot for his show "Deep Fried America" air on the Travel Channel.

The Bite and Booze Radio Show, produced and hosted by Ducote since 2011, won a Taste Award for best food or drink radio broadcast in the country and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters.

Jay has his own Jay D’s product line featuring his Louisiana Barbecue Sauce, Louisiana Molasses Mustard, Spicy & Sweet Barbecue Rub, Jay D's Blanc du Bois, a collaboration with West Monroe's Landry Vineyards, and Jay D's Single Origin Coffee. In early 2018 Jay will launch his first restaurant concept, Gov't Taco, inside White Star Market in Baton Rouge.

Jay's mission is to share and expand on the conversation of Louisiana cuisine and to celebrate the culinary culture of communities he visits. For more about Jay, visit his website

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