Growing up, my mom always made the best Deviled Potatoes for our family gatherings. There was something about that perfect blend of creamy, tangy, and savory flavors that just hit the spot every time. I can still remember the aroma of the roasted potatoes and the way the paprika-dusted tops glistened on the platter. Needless to say, Deviled Potatoes have held a special place in my heart (and stomach!) for as long as I can remember.
That’s why I’m so excited to share this foolproof Deviled Potatoes recipe with you today. It’s the same recipe my mom used, with a few minor tweaks that take it to the next level. Whether you’re hosting a party, bringing a dish to a potluck, or just craving a comforting snack, these Deviled Potatoes are sure to become your new go-to.
Why This Deviled Potatoes Recipe Will Become Your Go-To
The Secret Behind Perfect Deviled Potatoes
The secret to making the best Deviled Potatoes lies in the simple, yet carefully balanced ingredients. By using a combination of mayonnaise, Dijon mustard, and cheddar cheese, you end up with a creamy, tangy, and slightly sharp filling that complements the tender roasted potatoes perfectly. The addition of fresh chives and paprika adds a burst of flavor and a beautiful presentation.
But it’s not just the ingredients that make this recipe special – it’s also the technique. Roasting the potatoes to perfection is key, ensuring they’re tender on the inside and crisp on the outside. And by mashing the potatoes just enough to create a creamy texture, you get the perfect consistency for the filling.
Essential Ingredients You’ll Need
Let’s take a closer look at the ingredients that make this Deviled Potatoes recipe so irresistible:
- 6 medium Yukon Gold potatoes: These potatoes have a rich, creamy texture that’s perfect for Deviled Potatoes. Their thin skin also means you don’t have to peel them, saving you time and effort.
- 1/2 cup mayonnaise: The mayonnaise adds a luxurious creaminess to the filling, balancing out the tangy Dijon mustard.
- 2 tablespoons Dijon mustard: The mustard provides a subtle heat and tanginess that cuts through the richness of the dish.
- 1/4 cup grated cheddar cheese: The cheddar cheese adds a delicious sharpness and melty texture to the filling.
- 2 tablespoons chopped fresh chives, plus more for garnish: The chives bring a fresh, oniony flavor and a beautiful pop of color to the Deviled Potatoes.
- 1 teaspoon paprika, plus more for garnish: Paprika lends a warm, smoky flavor and a vibrant red hue to the dish.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: These simple seasonings help to enhance the natural flavors of the potatoes and filling.
Step-by-Step Deviled Potatoes Instructions
Preparing Your Deviled Potatoes
With a total time of 55 minutes (20 minutes of prep and 35 minutes of cooking), this Deviled Potatoes recipe is a breeze to put together. All you’ll need are a baking sheet, a mixing bowl, and a fork or potato masher.
1- Begin by preheating your oven to 400°F (200°C). Scrub the Yukon Gold potatoes and cut them into 1-inch cubes, leaving the skins on. Spread the potato cubes in a single layer on a baking sheet, drizzle with a bit of olive oil, and season with salt and pepper.
2- Roast the potatoes in the preheated oven for 25-30 minutes, or until they’re tender and starting to brown on the edges. Give the pan a shake halfway through to ensure even cooking.
3- Once the potatoes are tender, remove them from the oven and let them cool for 5 minutes. In a medium-sized mixing bowl, mash the potatoes with a fork or potato masher, leaving some chunky bits for texture.
4- Add the mayonnaise, Dijon mustard, grated cheddar cheese, chopped chives, paprika, salt, and pepper to the mashed potatoes. Stir everything together until well combined and the filling is creamy and smooth.
5- Using a spoon or small cookie scoop, portion the Deviled Potato filling back into the roasted potato skins, creating a mounded, stuffed appearance.
6- Arrange the stuffed Deviled Potatoes on a serving platter, then sprinkle with additional chopped chives and a dusting of paprika for a beautiful presentation.
Pro Tips for Success
1- For extra-crispy potato skins, try roasting the cubed potatoes at a higher temperature (425°F/220°C) for the first 15 minutes, then reduce the temperature to 400°F (200°C) for the remaining 10-15 minutes.
2- To save time, you can boil the potato cubes for 10-12 minutes instead of roasting them. Just be sure to drain them well and let them cool slightly before mashing and mixing with the other ingredients.
3- If you want an even creamier filling, consider adding a tablespoon or two of sour cream or Greek yogurt to the mixture.
4- Experiment with different cheeses, such as crumbled feta or shredded Parmesan, to change up the flavor profile.
Serving and Storing Your Deviled Potatoes
Perfect Pairings for Deviled Potatoes
This Deviled Potatoes recipe makes 12 servings, making it a great option for parties, potlucks, or family gatherings. As for pairings, these little bites of heaven go well with a variety of beverages, from crisp white wine to chilled craft beer. They also make a delightful accompaniment to a fresh green salad or a platter of crudités for a light and balanced meal.
Storage and Make-Ahead Tips
Deviled Potatoes are a fantastic make-ahead option, as they can be prepared up to 3 days in advance. Simply assemble the stuffed potatoes, place them in an airtight container, and refrigerate until ready to serve. When you’re ready to serve, simply arrange the Deviled Potatoes on a platter and give them a light dusting of paprika.
If you have any leftovers, you can store them in the refrigerator for up to 4 days. Reheat the Deviled Potatoes in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also freeze the Deviled Potatoes for up to 2 months. Thaw them in the refrigerator overnight before reheating.
Variations and Dietary Adaptations for Deviled Potatoes
Creative Deviled Potatoes Variations
Looking to mix things up? Try these tasty variations on classic Deviled Potatoes:
- Bacon and Cheddar Deviled Potatoes: Add crumbled bacon and extra shredded cheddar cheese to the filling.
- Southwestern Deviled Potatoes: Swap the Dijon mustard for chipotle mayo and stir in diced jalapeño, cumin, and cilantro.
- Herbed Deviled Potatoes: Experiment with different fresh herbs, such as parsley, thyme, or rosemary, in place of the chives.
- Smoked Paprika Deviled Potatoes: Use smoked paprika instead of regular paprika for a deeper, more complex flavor.
Making Deviled Potatoes Diet-Friendly
Deviled Potatoes can be easily adapted to suit various dietary needs. For a gluten-free version, simply use gluten-free Dijon mustard. To make them vegan, replace the mayonnaise with a plant-based alternative, such as cashew-based or tofu-based mayonnaise, and use dairy-free cheddar cheese. For a low-carb spin, consider using small roasted cauliflower florets instead of potatoes.
Frequently Asked Questions
Q: Can I use a different type of potato instead of Yukon Gold?
A: While Yukon Gold potatoes are our top choice for their creamy texture, you can certainly use other varieties like russet or red potatoes. Just keep in mind that cooking times and textures may vary slightly.
Q: How long does it take to prepare and cook the Deviled Potatoes?
A: This Deviled Potatoes recipe has a total time of 55 minutes, with 20 minutes of prep and 35 minutes of cooking.
Q: Can I make the Deviled Potatoes ahead of time?
A: Yes, you can prepare the Deviled Potatoes up to 3 days in advance. Simply store the assembled, stuffed potatoes in the refrigerator until ready to serve.
Q: How many people does this Deviled Potatoes recipe serve?
A: This recipe makes 12 servings, which is perfect for parties, potlucks, or a family gathering.
Q: What should I do if my Deviled Potatoes filling is too dry?
A: If the filling seems a bit dry, try adding an extra tablespoon or two of mayonnaise to help bind the ingredients together and achieve a creamy consistency.
Deviled Potatoes
- Total Time: 55
- Yield: 12 servings
Description
These Deviled Potatoes are a classic, crowd-pleasing appetizer that are easy to make and full of tangy, savory flavor. Boiled potatoes are stuffed with a creamy, cheesy filling and baked to perfection.
Ingredients
– 6 medium Yukon Gold potatoes
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1/4 cup grated cheddar cheese
– 2 tablespoons chopped fresh chives, plus more for garnish
– 1 teaspoon paprika, plus more for garnish
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat oven to 400°F.
2. Wash the potatoes and place them in a large pot. Cover with water and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
3. Drain the potatoes and let cool slightly. Cut each potato in half lengthwise.
4. Scoop out the centers of the potato halves, leaving a thin shell. Transfer the potato centers to a bowl.
5. In the bowl with the potato centers, add the mayonnaise, mustard, cheddar cheese, 2 tablespoons chives, paprika, salt, and pepper. Mash and stir until well combined.
6. Spoon or pipe the potato filling back into the potato skins.
7. Arrange the stuffed potatoes on a baking sheet. Bake for 15-20 minutes, or until the filling is hot and the tops are lightly browned.
8. Garnish the deviled potatoes with additional chives and a sprinkle of paprika. Serve warm.
Notes
For a spicier version, add a pinch of cayenne pepper to the filling. You can also top the deviled potatoes with crumbled bacon or chopped green onions.
- Prep Time: 20
- Cook Time: 35
- Category: Appetizer
- Method: Baking
- Cuisine: American
Conclusion
Deviled Potatoes are the ultimate crowd-pleasing appetizer, and this recipe is sure to become your new go-to. With its perfect balance of flavors, easy preparation, and versatility, it’s no wonder these little potato bites have been a family favorite for generations. So, what are you waiting for? Gather your ingredients, fire up the oven, and get ready to enjoy the best Deviled Potatoes you’ve ever tasted. Don’t forget to share your culinary creations with me – I can’t wait to see how they turn out!
