Deviled Potatoes with Smoky Paprika
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.
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