Mustard Potato Poppers
Crispy on the outside, tender inside, these mustard-coated baby potatoes make a zesty and flavorful snack, perfect for gatherings or as a tasty side dish.
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.
Notes
Ensure the potatoes are well-dried before coating them. 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. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to restore crispiness.