IMAGE ©Lisa Christy - Mrs. Christy Cooks

Deviled Potatoes

Name: Deviled Potatoes
Total time: 40 min
Yield: 10 SERVINGS | ~ 3 potatoes per serving
Ingredients: 3 lbs baby potatoes; 1/4 cup dijon mustard; 1/4 cup sour cream; zest of 1 lemon; 2 tbsp fresh rosemary; salt and pepper, to taste; fresh chopped chives; paprika (Spain)

a snack / dip / spread recipe

3 lbs	baby potatoes
¼ cup	dijon mustard
¼ cup	sour cream
	zest of 1 lemon
2 tbsp	fresh rosemary
	salt and pepper, to taste
FOR GARNISH:
	fresh chopped chives
	paprika (Spain)

Deviled Potatoes

a snack / dip / spread recipe

by Lisa Christy

@mrs.christycooks

Lisa Christy is a recipe developer and food content creator from San Diego, California. While she has a Bachelor’s degree in Early Childhood Development and a background in teaching, her true passion is creating delicious recipes at home. When she’s not in the kitchen, you can find her enjoying an outdoor hike, taking a dance class, or traveling with her husband. Follow her on Instagram @mrs.christycooks.

These deviled potatoes are an easy appetizer for any dinner party! A sprinkle of paprika adds a pop of color to this delicious dish.

TIME (ACTIVE) | 40 M
TOTAL | 40 M

10 SERVINGS | ~ 3 potatoes per serving

SPECIAL EQUIPMENT:
FOOD PROCESSOR

Place the potatoes and rosemary into a large pot. Add a generous pinch of salt. Add water to the pot (just enough to cover the potatoes).

Bring to a boil, then reduce the heat to medium and let the potatoes cook until tender, about 15 minutes.

Reserve 1/2 cup of water from the pot, then drain the potatoes.

Once they are cool enough to touch, slice off the top of each potato lengthwise (about 1/4 of the potato). If needed, cut a small slice off the bottom to allow potatoes to lay flat.

Place the cut parts of the potatoes into a food processor, then add the mustard, sour cream, lemon zest, and a generous pinch of black pepper. Add a splash of the reserved water and pulse until smooth, being careful not to over-mix or the texture will become gummy. (Add more water as you go if needed).

Taste the mixture and add more salt and pepper if desired. Fill a piping bag or Ziploc bag with the mixture and top each potato with about a tablespoon of it.

Garnish with chives and paprika.

Expiry: Store in the fridge for up to 5 days.

If using a Ziploc bag for piping the filling onto the potatoes — fill a gallon sized bag with the mixture, close the bag, then snip just the corner of the bag off (start with a small cut and make it larger if needed). Squeeze about 1 tbsp of filling onto each potato.

5.0

paprika

Spanish

powder

This version of Spanish paprika has only a very mild amount of heat, with a slightly sweet and slightly smoky flavor. It is a deep red color with flecks of yellow and has a smooth, fine granular texture.

0.28 oz - PORTION$0.50

2 oz - JAR$7

0.28 oz - PORTION $0.50

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