Name: Mustard Potato Poppers Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 pounds baby potatoes, halved; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 1 tablespoon whole grain mustard; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Fresh parsley, chopped (optional, for garnish)

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Introduction

These Mustard Potato Poppers are a flavorful twist on a classic roasted potato side dish. Crispy on the outside and tender inside, they’re coated in a tangy mustard blend that will delight your taste buds. Perfect for snacking or serving alongside your favorite meal.

A white bowl filled with about twenty small golden-brown crispy fried potato balls, each with a slightly rough textured surface showing some darker caramelized spots, garnished with small, bright green fresh chopped herbs scattered evenly on top. A metal spoon with a woman's hand holding it is scooping up a few potato balls from the bowl. The bowl is placed on a white marbled surface with part of a gray cloth visible underneath one side. In the background, there is a blurred white bowl with more chopped green herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds baby potatoes, halved
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a large bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, garlic powder, onion powder, salt, and pepper.
Step 3: Add the halved baby potatoes to the bowl and toss until they are well coated with the mustard mixture.
Step 4: Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
Step 5: Roast in the preheated oven for 25-30 minutes, or until the potatoes are crispy and golden-brown, stirring halfway through.
Step 6: Remove from the oven and let cool slightly. Garnish with fresh parsley if desired before serving.

Tips & Variations

For extra crispiness, dry the potatoes thoroughly before tossing them with the mustard mixture.
Try adding smoked paprika or cayenne pepper for a spicy kick.
Use red or new potatoes if baby potatoes aren’t available.
Fresh herbs like thyme or rosemary can be added for additional flavor.

Storage

Store leftover potato poppers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) for 10-15 minutes to restore their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a white bowl filled with golden-brown roasted baby potatoes that have a crispy texture with small bits of herbs sprinkled on top, mainly green parsley. One potato is cut open with a fork, revealing a soft, yellow inside. The potatoes look shiny with a light coating of oil or butter. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mustard instead of Dijon or whole grain mustard?

Yes, regular yellow mustard can be used, but it will result in a milder flavor compared to Dijon or whole grain mustards which add more depth and tang.

What can I serve with Mustard Potato Poppers?

These poppers pair well with grilled meats, roasted vegetables, or a fresh green salad. They also make a delicious snack with your favorite dipping sauce.