Name: Mustard Potato Poppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 pounds baby potatoes (halved); 2 tbsp olive oil; 2 tbsp Dijon mustard; 1 tbsp whole grain mustard; 1 tsp garlic powder; 1 tsp onion powder; salt and pepper (to taste); fresh parsley (chopped, optional for garnish)

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Potatoes and I go way back. Growing up in the Midwest, they weren’t just a side dish — they were the backbone of most dinners. Mashed, fried, roasted… you name it, my mom made it. And she had that uncanny ability to make a 10-pound bag disappear in just a few days.

These mustard potato poppers are my little love letter to those Midwest roots, with a modern kick. They’ve got the cozy familiarity of roasted potatoes, but the mustard coating gives them this tangy, zippy personality that makes you want to eat them straight off the pan. And honestly? I usually do.

They’re just as at home on a game-day snack table as they are next to grilled chicken on a Tuesday night. Plus, they’re easy. Like, really easy. Which, if you ask me, is the best kind of recipe.

Why You’ll Make These Again (and Again)

Quick Prep – Ten minutes of hands-on time and the oven does the rest.
Flavor Punch – Tangy mustard, savory spices, and that golden roasted crunch.
Snack or Side – They play nice with dips and main dishes.
Customizable – Change up the mustard, add herbs, adjust the heat.
Guaranteed Crowd-Pleaser – No one ever complains when there’s a tray of crispy potatoes on the table.

What You’ll Need

1.5 pounds baby potatoes – Halved, skins on for flavor and texture. Yellow, red, or a mix all work.
2 tablespoons olive oil – Helps the edges get golden and crispy.
2 tablespoons Dijon mustard – Smooth and tangy; the backbone of the flavor.
1 tablespoon whole grain mustard – Adds texture and a more mellow tang.
1 teaspoon garlic powder – Gives depth without overpowering.
1 teaspoon onion powder – Balances and rounds out the flavor.
Salt & pepper – To taste. Season generously for best results.
Fresh parsley (optional) – Chopped, for garnish and a pop of freshness.

Step-by-Step Directions (With All the Little Details)

Step 1: Preheat the oven.
Set your oven to 425°F (220°C). High heat is your friend here — it’s what gives the potatoes that irresistible crisp on the outside while keeping the insides tender. If your oven tends to run cool, you might even push it to 435°F.

Step 2: Make the mustard mixture.
Grab a large mixing bowl — big enough to hold all the potatoes with room to stir. Add in the olive oil, Dijon mustard, whole grain mustard, garlic powder, onion powder, salt, and pepper. Take a whisk or even a fork and blend it all together until the mixture is smooth and well combined. You’ll see little flecks of mustard seed from the whole grain mustard, and that’s a good thing — those little pops of flavor are magic after roasting.

Step 3: Coat the potatoes.
Add the halved baby potatoes to the bowl. Now, here’s the trick — toss them really well. Don’t just give them a lazy stir; you want each potato half coated evenly in that mustardy goodness. I usually grab a spatula and scoop from the bottom up, flipping the potatoes over as I go. If you see a bare patch, keep tossing until everything’s glossy and speckled.

Step 4: Arrange on a baking sheet.
Line a large baking sheet with parchment paper for easy cleanup (and to prevent sticking). Pour the coated potatoes onto the sheet, then spread them out into a single layer. This part matters — if they’re piled on top of each other, they’ll steam instead of roast, and you’ll lose that crisp texture. Give each potato a little breathing room.

Step 5: Roast them up.
Place the sheet in the preheated oven and roast for 25–30 minutes. Halfway through, use a spatula to stir and flip the potatoes so they brown evenly. You’ll know they’re done when the edges are deeply golden and slightly crisp, and a fork slides easily into the center. If they’re not quite there at 30 minutes, give them another 5 — ovens vary.

Step 6: Garnish and serve.
Take the potatoes out and let them cool for just 1–2 minutes — enough so they won’t burn your mouth, but not so long that they lose their crisp. Sprinkle with fresh parsley if you like a bit of color and brightness. Serve them hot, straight from the tray or in a warm dish.

Flavor Tweaks & Fun Additions

Turn Up the Heat – A pinch of cayenne pepper or red pepper flakes in the mustard mix will give them a little kick.
Sweet & Tangy – Swap the Dijon for honey mustard for a mellower, slightly sweet bite.
Herb It Up – Fresh rosemary or thyme tossed in before roasting makes them smell heavenly.
Extra Rich – Stir in a tablespoon of melted butter with the mustard mix for a deeper flavor.
Vegan-Friendly – Just double-check your mustard brand.

Storage & Reheating

Fridge – Store leftovers in an airtight container for up to 3 days.
Reheat – Best reheated in a 400°F oven for 8–10 minutes to bring back the crisp. The microwave will heat them but won’t keep the texture.
Freezer – I don’t usually freeze roasted potatoes (they can turn mealy), but if you must, freeze in a single layer before transferring to a freezer bag. Reheat straight from frozen in a hot oven.

These mustard potato poppers have a way of disappearing fast. You start out making them for a party, thinking you’ll be generous, and then somehow half the pan is gone before guests arrive. They’re that kind of snack — easy, unfussy, but full of flavor.

So next time you’ve got a bag of baby potatoes and a jar of mustard in the pantry, give these a go. And if you put your own spin on them — a different mustard, fresh herbs from the garden, maybe even a sprinkle of cheese — I’d love to hear about it. Because around here, recipes are just starting points, and the best ones are the ones that get passed along.