Mustard Potato Poppers
These crispy roasted baby potatoes are tossed in a zesty blend of Dijon and whole grain mustard, garlic, and onion powder for a flavorful side dish. Perfect for weeknight dinners or holiday spreads, they pair beautifully with roasted meats or grilled vegetables.
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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
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together olive oil, Dijon mustard, whole grain mustard, garlic powder, onion powder, salt, and pepper.
- Add halved baby potatoes to the bowl and toss until well coated with the mustard mixture.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25–30 minutes, or until potatoes are crispy and golden-brown, stirring halfway through.
- Remove from oven, let cool slightly, and garnish with fresh parsley if desired before serving.
Notes
For extra crispiness, soak the potato halves in cold water for 20 minutes before roasting, then pat them dry thoroughly before tossing with the mustard mixture.
Nutrition
Serving: 1servingsCalories: 199kcalCarbohydrates: 31.3gProtein: 4.3gFat: 6.9gSaturated Fat: 0.4gSodium: 135mgFiber: 3.3gSugar: 1.8g
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