Description
These Mustard Potato Poppers are a deliciously crispy and flavorful side dish or appetizer. Baby potatoes are coated in a tangy mustard mixture and roasted to perfection, resulting in a dish that’s both easy to make and incredibly tasty.
Ingredients
Scale
Potato Poppers:
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon honey (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Mustard Mixture: In a large bowl, whisk together olive oil, Dijon mustard, whole grain mustard, honey, garlic powder, smoked paprika, salt, and pepper.
- Coat Potatoes: Add the halved baby potatoes to the bowl and toss until fully coated with the mustard mixture.
- Roast Potatoes: Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Roast for 30–35 minutes, flipping halfway through, until golden and crispy.
- Finish and Serve: Remove from the oven, sprinkle with chopped parsley, and serve hot as a snack, appetizer, or side dish.
Notes
- These poppers are delicious with extra mustard or aioli for dipping.
- You can use fingerling or baby Yukon gold potatoes for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
