Description
Turn simple baby potatoes into the most addictive bite-sized side dish with these Mustard Potato Poppers—crisp on the outside, tender and fluffy inside, and coated in a bold mustard-garlic butter that’s impossible to resist. This easy recipe works for busy weeknights, holiday dinner ideas, and casual parties alike, making it a versatile star in your rotation of quick breakfast options, easy dinner favorites, and savory food ideas. Serve it as a cozy side, a fun appetizer, or a hearty snack when you want something that feels special without a lot of fuss.
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
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it and set aside.
2. Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 8–10 minutes, until just barely fork-tender but not falling apart.
3. Drain the potatoes well, then return them to the hot pot. Shake the pot gently to rough up the surfaces of the potatoes so they develop fuzzy edges.
4. In a medium bowl, whisk together the olive oil, melted unsalted butter, Dijon mustard, whole grain mustard, minced garlic, honey, kosher salt, smoked paprika, black pepper, and lemon zest until smooth and glossy.
5. Transfer the roughened potatoes to a large mixing bowl. Pour the mustard mixture over the potatoes and toss gently until every piece is evenly coated.
6. Spread the coated potatoes in a single layer on the prepared baking sheet, leaving a little space between each piece so they roast instead of steam.
7. Roast for 20–25 minutes, turning the potatoes once halfway through, until they are deeply golden and crisp on the edges and the coating is caramelized.
8. If you’d like them extra crispy, switch the oven to broil for the last 2–3 minutes, watching closely so the garlic does not burn.
9. Remove the potatoes from the oven and immediately drizzle with fresh lemon juice. Sprinkle with chopped parsley and toss gently on the pan to coat.
10. Transfer the Mustard Potato Poppers to a serving bowl or platter and serve hot while the edges are still crackly and the centers are tender.
Notes
For the crispiest edges, be sure to rough up the potatoes after parboiling and give them plenty of space on the baking sheet so they roast instead of steam.
Adjust the mustard blend to your taste—use more Dijon for extra heat, add a touch more honey for sweetness, or finish with grated Parmesan for an ultra-savory twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 330
- Sugar: 5
- Sodium: 750
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 3
- Protein: 4
- Cholesterol: 15
Keywords: mustard potato poppers, roasted potatoes, easy side dish, weeknight dinner ideas, holiday side dish, gluten free side, vegetarian side, potato recipe, easy recipe, food ideas