Deviled potatoes are a playful, bite-sized twist on classic deviled eggs, swapping the egg for tender, roasted baby potatoes topped with a creamy, tangy filling. This dish is a guaranteed crowd-pleaser, offering the familiar flavors of mustard, mayonnaise, and paprika in a hearty, satisfying form. They’re perfect for parties, potlucks, or as a fun side dish, and they come together with minimal fuss.
Ingredients
- 24 small baby potatoes (about 1.5 lbs / 680 g), scrubbed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (120 g) plain Greek yogurt or sour cream
- 1/4 cup (60 g) mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika, plus more for garnish
- 2 tablespoons chopped fresh chives, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the potatoes are tender when pierced with a fork. Let them cool slightly until they are comfortable to handle.
- Once cool enough to handle, use a small melon baller or a teaspoon to scoop out a small well from the top of each potato. Be careful not to scoop all the way through the bottom. Place the scooped-out potato flesh in a medium bowl.
- To the bowl with the potato flesh, add the Greek yogurt (or sour cream), mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and paprika. Mash and stir until the mixture is smooth and well combined. Taste and adjust seasoning with salt and pepper if needed.
- Spoon or pipe the filling back into the wells of the potatoes. A piping bag with a star tip makes this look especially nice, but a spoon works perfectly well.
- Garnish with a sprinkle of paprika and fresh chives. Serve immediately or chill until ready to serve.
Tips
- Choosing potatoes: Look for baby potatoes that are all roughly the same size so they cook evenly. If you can only find larger ones, you can cut them in half and scoop a small well from the cut side.
- Make ahead: You can roast the potatoes and prepare the filling a day in advance. Store them separately in the refrigerator. Assemble the deviled potatoes a few hours before serving to keep the potatoes from getting soggy.
- Piping the filling: If you’re piping the filling, make sure it’s smooth enough to pass through the tip. If it seems too thick, add a teaspoon of milk or extra yogurt to loosen it.
- Don’t over-scoop: Be gentle when scooping out the potato flesh. If you break the bottom of a potato, the filling will leak out. It’s better to leave a thicker wall at the bottom.
Serving Suggestions
Serve deviled potatoes as an appetizer at your next gathering, arranged on a platter with extra chives and paprika for color. They also make a great side dish for grilled meats, roasted chicken, or a simple green salad. For a fun twist, serve them alongside other finger foods like mini meatballs or skewers.
Variations
- Bacon Cheddar: Add 2 tablespoons of cooked, crumbled bacon and 2 tablespoons of shredded sharp cheddar cheese to the filling. Garnish with extra bacon bits.
- Herbed: Stir in 1 tablespoon of finely chopped fresh dill, parsley, or basil into the filling for a fresh, herbaceous flavor.
- Spicy: Add a dash of hot sauce or a pinch of cayenne pepper to the filling for a kick of heat.
- Vegan: Use vegan mayonnaise and a plant-based plain yogurt alternative instead of the Greek yogurt and regular mayo.
Storage and Reheating
Store any leftover deviled potatoes in an airtight container in the refrigerator for up to 3 days. They are best served cold or at room temperature, so there’s no need to reheat them. If you have leftover roasted potatoes without the filling, you can reheat them in a 350°F (175°C) oven for 10 minutes to crisp them up again.
Frequently Asked Questions
Can I use regular-sized potatoes instead of baby potatoes? Yes, you can. Cut larger potatoes into 1-inch cubes and roast them as directed. You’ll need to scoop a smaller well from each piece. Adjust the roasting time as needed, checking for tenderness.
Why is my filling runny? This can happen if the potatoes are too watery or if you added too much yogurt or mayonnaise. To fix it, add a little more mashed potato flesh or a tablespoon of breadcrumbs to thicken the mixture.
Can I boil the potatoes instead of roasting them? Yes, you can boil them in salted water until tender, about 15-20 minutes. However, roasted potatoes have a drier, firmer texture that holds up better to scooping and filling. If you boil them, make sure to let them cool completely and pat them dry before scooping.
What can I use instead of Greek yogurt? Sour cream is an excellent substitute and will give a very similar tangy flavor and creamy texture. You could also use crème fraîche for a richer result.
Can I make these gluten-free? Yes, this recipe is naturally gluten-free. Just double-check that your Dijon mustard and mayonnaise are certified gluten-free if you have a severe allergy.
How far in advance can I assemble these? You can assemble them up to 4 hours ahead of time. Keep them covered in the refrigerator until you’re ready to serve. If you assemble them too far in advance, the potatoes may absorb moisture from the filling and become soft.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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