Name: Mustard Potato Poppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds baby Yukon gold or yellow potatoes; 3 tablespoons olive oil; 2 tablespoons unsalted butter melted; 2 tablespoons Dijon mustard; 1 tablespoon whole grain mustard; 3 cloves garlic minced; 1 tablespoon honey; 1 ½ teaspoons kosher salt; 1 teaspoon smoked paprika; ½ teaspoon black pepper; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley

Crispy, golden, bite-sized potatoes coated in a zippy mustard-garlic butter—these Mustard Potato Poppers are the kind of side dish that quietly steals the show. Every little potato is tender on the inside, shatter-crisp on the outside, and wrapped in a tangy, savory crust that makes it impossible to stop at just one.

They’re weeknight-friendly, party-ready, and endlessly versatile. Serve them alongside roast chicken or steak, pile them onto a game-day snack board, or set out a big bowl with toothpicks and watch them disappear. If you love bold flavor and minimal effort, this is going to be your new favorite way to cook potatoes.

What Kind of Potatoes Are Best for Mustard Potato Poppers?

For the best texture, reach for small waxy potatoes—baby Yukon golds, mini yellow potatoes, or small red potatoes. Their naturally creamy centers hold their shape while cooking, so you get that dreamy contrast between fluffy inside and crisp outside.

Avoid starchy baking potatoes like russets here. They’re perfect for mashed potatoes and fries, but they tend to fall apart when parboiled and tossed in a thick sauce. Waxy potatoes also absorb the mustard and garlic without turning grainy.

If your baby potatoes are on the larger side, simply halve or quarter them so all the pieces are roughly the same size. Uniform size means even cooking and a pan full of evenly caramelized, deeply browned poppers.

Ingredients for Mustard Potato Poppers

Baby potatoes – Small waxy potatoes are ideal because they cook quickly, stay creamy inside, and crisp beautifully on the outside.

Olive oil – Helps conduct heat, encourages browning, and ensures each potato is evenly coated so the mustard mixture doesn’t burn.

Unsalted butter – Adds rich, buttery flavor and helps the seasonings cling to the potatoes while they roast.

Dijon mustard – Brings sharp, tangy depth and a little heat that cuts through the richness of the butter and potatoes.

Whole grain mustard – Adds pops of texture and a mellow mustard bite, giving the coating a beautiful rustic look.

Garlic – Fresh minced garlic infuses the pan with savory aroma and flavor that pairs perfectly with mustard and potatoes.

Honey – Just a touch balances the acidity of the mustard and helps the potatoes caramelize into a glossy, flavorful crust.

Smoked paprika – Adds gentle smokiness and a deep golden color, making the poppers look as irresistible as they taste.

Kosher salt and black pepper – Essential for seasoning every bite and bringing out the natural sweetness of the potatoes.

Lemon zest and juice – Brightens the finished dish so it tastes lively instead of heavy.

Fresh parsley – A shower of chopped parsley at the end adds freshness, color, and a subtle herbal note.

How To Make the Mustard Potato Poppers

Step 1: Parboil the potatoes

Start by bringing a large pot of salted water to a boil. Add the baby potatoes and cook just until they’re barely fork-tender, about 8–10 minutes depending on their size. Parboiling jump-starts the cooking process so the centers turn creamy while the oven focuses on crisping the outsides.

Drain the potatoes well, then return them to the hot pot and shake gently. This roughs up their surfaces, creating tiny flaky edges that will crisp and catch the mustard coating.

Step 2: Make the mustard-garlic butter

In a small bowl, whisk together olive oil, melted unsalted butter, Dijon mustard, whole grain mustard, minced garlic, honey, smoked paprika, kosher salt, black pepper, and lemon zest. You’re looking for a smooth, thick, glossy sauce that clings to the spoon.

Taste and adjust the seasoning—add a pinch more salt for savoriness, a little extra honey for balance, or another squeeze of lemon if you love brightness.

Step 3: Toss the potatoes in the sauce

Transfer the roughened potatoes to a large mixing bowl. Pour the mustard-garlic butter over top and toss gently but thoroughly, making sure every potato is coated. The potatoes should look shiny and speckled with mustard seeds, garlic bits, and paprika.

Spread the coated potatoes in a single layer on a parchment-lined or well-greased baking sheet. Give them a little space so they roast instead of steam.

Step 4: Roast until crisp and caramelized

Roast the potatoes in a hot oven until deeply golden and crisp on the edges, flipping once halfway through. The coating will bubble, darken, and cling to the potatoes, forming a sticky, flavorful crust.

For extra-crispy poppers, you can switch the oven to broil during the last 2–3 minutes. Keep a close eye on them so the garlic doesn’t burn.

Step 5: Finish with lemon and herbs

Once the potatoes are crisp and tender, transfer them to a serving bowl. Squeeze fresh lemon juice over top and sprinkle generously with chopped parsley. Toss once more so the potatoes are glossed with brightness and flecked with green.

Serve immediately while they’re piping hot and irresistibly crunchy.

Serving and Storing Mustard Potato Poppers

These little potatoes are at their very best straight from the oven, when the edges are crackly and the centers are soft and steamy. Serve them in a shallow bowl or on a platter so that gorgeous caramelized coating is on full display.

If you’re cooking for a gathering, you can parboil the potatoes and prep the mustard mixture several hours in advance. Toss and roast just before serving so they hit the table hot and crisp.

Leftovers keep surprisingly well. Let the potatoes cool completely, then store them in an airtight container in the fridge for up to 4 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 8–10 minutes, or air-fry them until the edges re-crisp.

What to Serve With Mustard Potato Poppers?

Grilled or roasted chicken

Juicy chicken pairs perfectly with the tangy mustard coating. Serve the poppers alongside Lemon Garlic Parmesan Chicken Tenders or your favorite grilled chicken for an easy dinner.

Steak, roast beef, or pork chops

These potatoes love rich, meaty mains. Their acidity cuts through the fat of a seared steak or pork chop, making each bite feel balanced instead of heavy.

Salmon or other roasted fish

Mustard and seafood are a natural match. Pair the poppers with simple baked salmon, grilled cod, or any mild white fish for a satisfying yet lighter meal.

Burgers and sandwiches

Swap regular fries for Mustard Potato Poppers on burger night. They’re fantastic with everything from classic cheeseburgers to chicken sandwiches.

Holiday roast dinners

Serve these alongside turkey, ham, or roast beef as a fun twist on traditional roasted potatoes. Their bold flavor stands up beautifully to rich gravies and sauces.

Snack boards and appetizers

Stick toothpicks in a platter of poppers and set them out with other bites like cheese, olives, and dips. They’re an easy, crowd-pleasing finger food.

Want More Potato Side Dish Ideas?

If you love these Mustard Potato Poppers, you’ll probably enjoy these other cozy, flavor-packed sides too:

Try these ultra-comforting Roasted Parmesan Potatoes and Broccoli when you want potatoes and veggies on one easy pan.
Crispy, nostalgic Oven Fried Potatoes and Onions are perfect for breakfast-for-dinner nights.
For a colorful twist, make Roasted Broccoli and Sweet Potatoes with caramelized edges and natural sweetness.
When you’re craving something a little extra, Roasted Potatoes with Baked Feta and Garlic give you a salty, creamy punch in every bite.
Round out your plate with crisp-tender Roasted Parmesan Green Beans for a veggie side everyone actually wants to eat.

Save This Pin For Later

📌 Save these Mustard Potato Poppers to your Pinterest side dish or dinner board so you can come back to them any time you need an easy, crowd-pleasing potato recipe.

When you make them, come back and share how they turned out. Did you go extra spicy with more Dijon? Add crumbled bacon or grated Parmesan on top? I love hearing the creative twists you bring to these recipes—and your questions are always welcome.

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