Description

These crispy mustard potato poppers are a quick and easy homemade snack with a punchy mustard tang and a crunchy coating, perfect for parties and game nights.

Ingredients

Scale

4 medium-sized Yukon Gold or Russet potatoes, peeled and diced
2 tablespoons Dijon mustard
2 tablespoons mayonnaise (or Greek yogurt as a substitute)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional)
Salt and black pepper to taste
1/4 cup all-purpose flour (or almond flour for gluten-free)
2 large eggs, beaten
1 cup panko breadcrumbs (or gluten-free breadcrumbs)
2 tablespoons fresh chives or parsley, finely chopped
Vegetable oil for frying (canola or sunflower oil preferred)

Instructions

Place the diced potatoes in a pot of salted water and bring to a boil. Cook for about 10-12 minutes until fork-tender but not falling apart. Drain well and let them cool slightly.
Transfer the potatoes to a bowl and mash them roughly—some lumps are good for texture. Stir in Dijon mustard, mayonnaise, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until just combined. Taste and adjust seasoning if needed.
Using your hands, shape the potato mixture into bite-sized balls, about 1 to 1.5 inches in diameter. Place them on a parchment-lined tray.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with chopped chives or parsley.
Roll each popper first in flour, shaking off excess, then dip into the egg, and finally coat thoroughly with the panko mixture. Place coated poppers back on the tray.
Refrigerate the shaped and coated poppers for 15-20 minutes to help the coating adhere better and prevent them from falling apart while frying.
Pour vegetable oil into a deep pan to a depth of about 2 inches. Heat to 350°F (175°C). Use a thermometer or test by dropping a small breadcrumb—if it sizzles and browns quickly, the oil is ready.
Carefully add poppers in batches, avoiding overcrowding. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve warm with your favorite dipping sauce or as they are.

Notes

Do not overboil potatoes to avoid mushy poppers. Chill poppers after coating to prevent breakage during frying. Maintain oil temperature at 350°F for best results. Double frying can be done for extra crunch. Poppers can be frozen after coating and fried from frozen with slightly longer cooking time.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: About 6-8 poppers pe
Calories: 220
Fat: 9
Carbohydrates: 28
Fiber: 3
Protein: 5

Keywords: potato poppers, mustard potato poppers, crispy snack, party appetizer, game night snack, homemade snack, easy snack recipe