Description
These Mustard Potato Poppers are a delightful snack or side dish featuring tender baby gold potatoes roasted to perfection in a skillet, then glazed with a tangy and slightly sweet mustard-honey sauce. Infused with garlic and a hint of chili, and garnished with fresh chives, they make a savory treat perfect for sharing or serving alongside your favorite meal.
Ingredients
Scale
Potatoes and Cooking
- 3 lbs baby gold potatoes (small size)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Flavorings and Seasonings
- 6 cloves garlic, minced
- 2 tablespoons whole grain mustard
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- ½ teaspoon crushed chili flakes
- Kosher salt and freshly cracked black pepper, to taste
- 3 tablespoons fresh chives, minced
Serving
- ¼ cup sour cream, for serving (optional)
Instructions
- Roast Potatoes: Add the baby gold potatoes and olive oil to a large skillet or Dutch oven. Cook over medium-high heat, covered, for 15-18 minutes, stirring every 5 minutes, until the potatoes are tender and easily pierced with a knife.
- Add Flavorings: To the hot pan with potatoes, add unsalted butter, minced garlic, and crushed chili flakes. Cook for 30 seconds while stirring constantly to release the garlic aroma and toast the chili flakes.
- Glaze and Season: Remove the pan from heat. Stir in whole grain mustard, honey, and Dijon mustard until the potatoes are well coated. Season with kosher salt and freshly cracked black pepper to taste.
- Garnish and Serve: Toss the potatoes with fresh minced chives and serve immediately. Offer sour cream on the side for dipping, if desired.
Notes
- Use small baby gold potatoes so they cook evenly and quickly.
- Covering the pan while cooking helps the potatoes steam and become tender faster.
- Adjust the amount of chili flakes to control the spice level.
- Sour cream is optional but adds a nice creamy contrast to the tangy glaze.
- Leftovers can be refrigerated and reheated in a skillet for best texture.
