Why Make This Recipe
Mustard Potato Poppers are a delightful twist on traditional potato snacks. They are crispy on the outside, tender inside, and pack a flavorful punch with their zesty mustard coating. This recipe is perfect for gatherings, game days, or as a tasty side dish any day of the week. Plus, they are easy to make and require just a few simple ingredients.
How to Make Mustard Potato Poppers
Ingredients
- 1½ lbs (about 700 g) baby potatoes, halved
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional, for heat)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 2 tbsp grated Parmesan cheese
- 1 tbsp chopped fresh parsley (for garnish)
Optional Dipping Sauce:
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp honey
- Squeeze of lemon juice
Directions
Preheat the oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the potatoes: Wash and halve the baby potatoes. Pat them dry with paper towels to help them crisp up while roasting.
Make the mustard coating: In a large mixing bowl, whisk together olive oil, Dijon mustard, yellow mustard, garlic, smoked paprika, onion powder, cayenne pepper, salt, and black pepper until smooth and well combined.
Coat the potatoes: Add the halved potatoes to the bowl and toss well until each piece is evenly coated in the mustard mixture.
Roast: Arrange the potatoes cut-side down on the prepared baking sheet in a single layer. Roast for 20–25 minutes until they are golden, crisp on the edges, and tender inside.
Add finishing touches: Remove the potatoes from the oven and sprinkle with grated Parmesan. Return to the oven for an additional 2–3 minutes until the cheese slightly melts and forms a light crust.
Serve: Transfer the mustard potato poppers to a serving dish, sprinkle with fresh parsley, and serve warm with the optional honey mustard dipping sauce.
How to Serve Mustard Potato Poppers
Serve Mustard Potato Poppers warm as an appetizer or side dish. They pair wonderfully with your favorite dipping sauces or can be enjoyed plain. Add a sprinkle of extra herbs for garnish to make them look even more appealing.
How to Store Mustard Potato Poppers
To store leftover Mustard Potato Poppers, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. Reheat in the oven to restore their crispiness before serving again.
Tips to Make Mustard Potato Poppers
- Ensure the potatoes are well-dried before coating them. This helps them to become crisper while roasting.
- Feel free to adjust the amount of cayenne pepper based on your heat preference.
- You can add other spices such as garlic powder or Italian seasoning for extra flavor.
Variation
You can experiment with different types of potatoes, such as Yukon Gold or fingerling potatoes. Try swapping out the Parmesan cheese for another cheese, like cheddar, for a different taste.
FAQs
1. Can I make Mustard Potato Poppers in advance?
Yes, you can prepare the potatoes and coat them in the mustard mixture ahead of time. Store them in the refrigerator until you’re ready to roast them.
2. Can I use regular potatoes instead of baby potatoes?
Absolutely! You can use regular potatoes. Just cut them into smaller wedges to ensure they cook evenly.
3. Are there any gluten-free options for this recipe?
Yes! Both Dijon mustard and yellow mustard are typically gluten-free, but always check the labels to be sure.
Mustard Potato Poppers
Ingredients
For the Potato Poppers
- 1½ lbs baby potatoes, halved About 700 g, washed and patted dry
- 2 tbsp olive oil For coating the potatoes
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp cayenne pepper Optional, for heat
- ½ tsp salt Or to taste
- ¼ tsp black pepper
- 2 tbsp grated Parmesan cheese For topping
- 1 tbsp chopped fresh parsley For garnish
For the Optional Dipping Sauce
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 squeeze of lemon juice
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Wash and halve the baby potatoes. Pat them dry with paper towels to help them crisp up while roasting.
- In a large mixing bowl, whisk together olive oil, Dijon mustard, yellow mustard, garlic, smoked paprika, onion powder, cayenne pepper, salt, and black pepper until smooth and well combined.
- Add the halved potatoes to the bowl and toss well until each piece is evenly coated in the mustard mixture.
Cooking
- Arrange the potatoes cut-side down on the prepared baking sheet in a single layer. Roast for 20–25 minutes until they are golden, crisp on the edges, and tender inside.
- Remove the potatoes from the oven and sprinkle with grated Parmesan. Return to the oven for an additional 2–3 minutes until the cheese slightly melts and forms a light crust.
Serving
- Transfer the mustard potato poppers to a serving dish, sprinkle with fresh parsley, and serve warm with the optional honey mustard dipping sauce.