Ellie Williams
These Deviled Potatoes with Smoky Paprika bring a delicious twist to the classic deviled egg concept. Using baby potatoes as the base, these bite-sized appetizers deliver a creamy, smoky filling that’s perfect for gatherings, potlucks, or as a unique side dish.
Why You’ll Love This Recipe
The combination of creamy potato filling enhanced with smoky paprika creates an irresistible flavor profile. These little bites are not only visually appealing but also provide a satisfying plant-based alternative to traditional deviled eggs. They’re make-ahead friendly and always a conversation starter at any gathering!
Tips for Success
- Choose potatoes that are similar in size for even cooking and a uniform presentation.
- If the potatoes won’t sit flat on the serving platter, slice a tiny bit off the rounded bottom to create a flat surface.
- For extra flavor, consider mixing in some roasted garlic or caramelized onions to the filling.
- Make sure to let the potatoes cool properly before scooping them to prevent burning your fingers.
Serving Suggestions
These deviled potatoes make an excellent appetizer for holiday gatherings, game days, or dinner parties. They pair wonderfully with:
- A fresh green salad
- Grilled vegetables
- As part of a plant-based charcuterie board
- Alongside other finger foods for a casual buffet
Storage and Make-Ahead Tips
You can prepare these potatoes up to 24 hours in advance. Store them covered in the refrigerator and bring them to room temperature for about 15-20 minutes before serving for the best flavor.
Leftover potatoes will be kept in an airtight container in the refrigerator for up to 3 days, though the presentation may not be as pristine after storage.
Enjoy this delicious twist on a classic appetizer that’s sure to impress your guests with its unique presentation and smoky, creamy flavor!
Deviled Potatoes with Smoky Paprika
Ingredients
- 1½ Pounds Baby Potatoes (preferably Yukon Gold or red potatoes)
- 2 tbsp Olive oil Divided
- ½ Cup Vegan Mayonnaise Or Regular Mayonnaise)
- 1 tbsp Dijon mustard
- 1 tbsp Nutritional Yeast Optional, for Added Umami Flavor)
- 1 tbsp White Wine Vinegar
- 1 tbsp Smoked Paprika Plus more for Garnish
- ½ tbsp Garlic Powder
- ¼ tbsp Turmeric For Color, Optional
- Salt and freshly ground black pepper, to taste
- 2 tbsp Finely Chopped Chives Plus More for Garnish
- Fresh Dill Sprigs, for Garnish Optional
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the baby potatoes thoroughly. Pat them dry with a clean kitchen towel.
- Place the potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until they are fork-tender.
- Remove the potatoes from the oven and let them cool until they're comfortable to handle, about 10-15 minutes.
- Cut each potato in half lengthwise. Using a small spoon or melon baller, carefully scoop out the center of each potato half, leaving a small border around the edges to maintain the shape. Place the scooped potato flesh in a medium bowl.
- Arrange the hollowed potato halves on a serving platter, cut side up.
- To the bowl with the potato flesh, add the remaining ingredients: vegan mayonnaise, Dijon mustard, nutritional yeast (if using), white wine vinegar, smoked paprika, garlic powder, turmeric (if using), remaining 1 tablespoon of olive oil, salt, pepper, and chopped chives.
- Mash and mix until smooth and well combined. Taste and adjust seasonings if needed.
- Transfer the mixture to a piping bag fitted with a star tip, or use a small spoon to fill each potato half with the mixture.
- Garnish with a light sprinkle of additional smoked paprika, some chopped chives, and a small sprig of fresh dill if desired.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- These can be prepared up to 24 hours in advance. Keep refrigerated until ready to serve.
- For extra smoky flavor, add a few drops of liquid smoke to the filling mixture.
- You can make these spicier by adding a pinch of cayenne pepper to the filling.
Nutrition Information (per serving, approximately 3 potato halves)
- Calories: 150
- Fat: 9g
- Carbohydrates: 15g
- Protein: 2g
- Fiber: 2g
- Sodium: 180mg
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