Go Back

Mustard Potato Poppers

Tangy, crispy roasted baby potatoes coated in a flavorful mustard glaze — the perfect appetizer or side.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Cookie Batter
  • 1.5 lbs baby potatoes halved
  • 2 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp honey optional
  • 2 tbsp fresh parsley chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet.
  2. Rinse, halve, and pat dry the baby potatoes.
  3. Whisk Dijon, whole-grain mustard, olive oil, garlic, paprika, salt, pepper, and honey in a bowl.
  4. Toss potatoes in the mustard mixture until fully coated.
  5. Spread on a baking sheet cut-side down.
  6. Roast 25–30 minutes, flipping halfway, until golden.
  7. Transfer to a serving dish and sprinkle with parsley.

Notes

Serve with aioli or squeeze lemon on top for extra brightness.