Description
Golden roasted baby potatoes filled with a creamy, tangy deviled-style filling, perfect as a bite-sized appetizer or side dish.
Ingredients
Units
Scale
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup mayonnaise
- 1 tablespoon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon lemon juice
- 1 tablespoon fresh chives, chopped
Instructions
- Preheat oven to 400°F and line a baking sheet.
- Toss halved potatoes with olive oil, salt, and black pepper.
- Place potatoes cut side down on the baking sheet.
- Roast for 20 to 25 minutes until golden and tender.
- Let cool slightly, then scoop out a small portion of the center.
- Mash the scooped potato with mayonnaise, mustard, garlic powder, paprika, and lemon juice until smooth.
- Spoon or pipe filling back into potato halves.
- Sprinkle with chopped chives and serve.
Notes
- Use similar-sized potatoes for even cooking.
- Do not overbake to keep them tender.
- Adjust seasoning to taste before filling.
- Best served fresh for ideal texture.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg