Can we talk about hot dogs for a minute?
I realize that I’m here to share a recipe with you for the most poppable little potatoes you’ll ever eat, but first I have a hot dog story to share. I promise to tie it all together, k?
When I was little my mom worked in the mornings and my dad worked in the evenings. My dad was in charge of lunch, which was kind of awesome during summer vacation.
He was always grilling hamburgers and hot dogs and I was a kid so I was totally down with that menu. He also made a pan of cornbread every. single. day. Every day. Always. Cornbread. Lots of it.
You guys. Those hot dogs were the most amazing things of my life. I’m not sure why I haven’t eaten on since I was a kid, because man, they were good. They would spread apart and the edges would get all crispy and amazing. I liked to dip mine in a bit of mustard. I think I’ll make some for my kids today!
Those hot dogs were just plain fun, exactly the same way these potatoes are fun! The way they fan out adds a little interest and gets kids excited to try them. But the real kicker? The barbecue seasoning. If you’re a barbecue potato chip lover, you will go nuts for these potatoes! The flavor is spot on and the edges get crispy while the insides stay nice and fluffy. I’m pretty obsessed with these and could eat them all summer long.
These roast up pretty quickly, in just about 25 minutes. I like to use fresh from the farmers’ market new potatoes for this recipe. Those little potatoes are so perfect this time of year and they’re pretty easy to find. Of course, larger potatoes work just as well. You’ll need to adjust your roasting time accordingly.
Mini Barbecue Hasselback Potatoes
These roasted potatoes are bursting with barbecue flavor!
- 1 pound new potatoes
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
Preheat oven to 400 degrees. Wash and dry the potatoes. Cut slits into each potato stopping short of cutting all the way through. Space the slits about ⅛ inch apart. Add the potatoes to a large bowl and coat with olive oil. In a small bowl, stir together the chili powder, brown sugar, seasoned salt, and garlic powder. Sprinkle over the potatoes and toss gently to coat. Bake the potatoes with the slits facing up for 25 minutes or until the potatoes are tender and soft. Serve hot.
Find more delicious recipes from Karly at Buns In My Oven.
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