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Mustard Potato Poppers have pulled off dinner duty at my place more times than I remember. My family always wants these super-easy potato bites. All you need is a handful of basics and a hot oven and you’re on your way to craveable, golden goodness.
This dish popped up the day I cleaned out leftovers and it blew up fast. Ever since, friends beg for it anytime there’s a movie. It’s sneaky simple but the flavors are wild.
Irresistible Ingredients
- Fresh parsley: A handful of chopped green herbs at the end make everything feel fresh Only fresh works
- Salt and pepper: For balance and to wake up the potatoes If you like, use flaky sea salt for an extra little crunch
- Onion powder: Brings gentle sweetness and softens the garlic’s punch One small sprinkle changes everything
- Garlic powder: Adds a cozy, garlicky boost New garlic powder gives the punchiest flavor
- Whole grain mustard: Gives a poppy, seedy texture and bonus zing Find a jar showing lots of seeds
- Dijon mustard: The real star for big, tangy flavor Look for a creamy type for bold taste
- Olive oil: Pulls the mix together and makes spuds turn golden Use decent extra virgin for even more flavor
- Baby potatoes: Tiny and perfect for popping in your mouth Grab firm smooth ones so they stay creamy inside
Easy Instructions
- Spruce Up Before Serving:
- After roasting, leave the potatoes for a few minutes so they're not blazing hot. Sprinkle them with a heap of fresh parsley and dig in right from the tray.
- Bake Until Crispy:
- Slide the pan into your hot oven. Let the potatoes roast for twenty-five to thirty minutes. Flip each one midway so both sides get perfectly browned and crunchy.
- Get ‘Em on the Pan:
- Spread potatoes on a parchment-lined baking sheet. Keep ‘em in one layer so they don’t end up soggy. Cut side down for that epic crust.
- Coat With Flavors:
- Drop the potato halves in the bowl. Use your hands or a big spoon to toss them super well until every chunk is slick with mustard goodness.
- Mix Up the Good Stuff:
- In a big mixing bowl, stir olive oil, both mustards, garlic powder, onion powder, salt, and pepper until it looks smooth. Make sure it’s totally mixed so the flavor gets on every potato.
- Heat Things Up:
- Turn your oven on to 425 Fahrenheit that’s about 220 Celsius. Give it a chance to fully heat so the potatoes start cooking right away.
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I’m a sucker for the pop of whole grain mustard in this one. Those little seeds are like tiny flavor bombs. Last time I made it for a family bash, the secret mustard brought so many recipe requests.
Storing Leftovers
Keep any extra potato poppers closed up tight in the fridge for three days. To get them crispy again, lay on a baking sheet in a hot oven. Skip the microwave if you don’t want mush. Use new parchment paper each time you reheat for best crunch.
Subbing Ingredients
No baby potatoes around? Chop up regular ones instead. Out of Dijon? Classic yellow works and gives a softer taste. Finish with snipped chives or a sprinkle of dill if you don't have parsley handy.
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Serving Ideas
Rock these with grilled chicken, juicy steaks, or tucked on your breakfast plate. They're great dunked in tangy yogurt sauce or tossed into a warm grain bowl. For parties, stick a toothpick in each for quick bites.
A Little Backstory
Potatoes and mustard go way back in kitchens from France to Eastern Europe. Folks have loved this combo for ages ever since potatoes became common in homes. There’s no wrong way to enjoy them—from homey tables to food carts.
Common Questions
- → What can I do for even more crunch?
Don’t crowd the potatoes—lay them out with space on the pan. Roast them hot and flip halfway for crispy outsides all around.
- → Can other potatoes swap in here?
Try fingerlings or small Yukon Golds too. They work really well, just check them a bit earlier or let them cook a little longer.
- → Any good herbs to add in?
Toss in some oregano, fresh thyme, or a hit of rosemary with the mustard blend if you like things extra fragrant and layered.
- → How do I dial up or tone down the spice?
Want it mild? Go for honey mustard instead of Dijon. Looking for more heat? Throw on some cayenne or chili flakes.
- → What about making it totally vegan?
Just double-check both mustards are vegan and don’t use butter, and you’ve got a vegan-friendly snack.
- → Can these be prepped ahead?
They’re tastiest straight from the oven, but you can always rewarm them on a hot tray and they’ll get good and crispy again.