These are bite sized devilish potatoes These are creamy, tangy little gems that disappear faster than I can make them. I first tried this idea at a friend’s potluck last spring, and I immediately knew I had to recreate it at home. They’re easy to make with ingredients you probably already have, and the best part? Whenever you need quick appetizers, you can make them in advance and keep them in the freezer.
The filling tastes exactly like deviled eggs, but with soft baby potatoes instead. If you’re looking for more creative breakfast recipes, you might also like my Healthy Taco Bell Breakfast Crunchwrap Recipe or Healthy Focaccia Bread Recipe and the Best Carrot Cake Bread Recipe for Brunch Gatherings.
why you will like it devilish potatoes
This recipe is a total crowd pleaser. The potatoes are creamy and comforting, and there’s enough mustard and pickle juice to round out the spicy ingredients to keep things interesting. They are also easy to customize. Do you want them spicier? Add a pinch of red chilli. Do you like them lighter? Skip the mustard. You can serve them hot or cold, and they keep up beautifully in the fridge or freezer.
They’re far more budget-friendly than deviled eggs, especially when you’re feeding a crowd. Plus, they look attractive but don’t require any special skills.
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material for devilish potatoes
Everything you need to make these spicy potato bites is here.
See the recipe card at the bottom of this post for ingredient quantities
- Baby Potato: Small, soft potatoes work well as small edible cups. An extra boil or two gives you more filling to work with.
- Salt: Drop the potatoes into boiling water to season them from the inside out.
- Water: Just enough to cover the potatoes while cooking.
- Mayonnaise or sour cream: It makes a rich, creamy base for the filling. Sour cream adds a little more tang, if you like.
- yellow mustard: Brings the classic Devil flavor. Start with a teaspoon and add more if you like spiciness.
- Dill Pickle Juice: This is the secret ingredient that makes the taste of the stuffing extra spicy and bright.
- garlic powder: Adds a subtle savory note without overpowering other flavors.
- Onion Powder: Enhances flavor and adds a hint of sweetness.
- Salt: The spiciness balances and brings all the flavors together.
- Ground black pepper: A little heat and depth to finish off the stuffing.
- Green Onions and Red Bell Peppers (optional): For garnish. Paprika adds color, and green onion brings fresh, mild onion flavor.
how to make devilish potatoes
Follow these simple steps to make perfect deviled potatoes every time.
Prepare the potatoes: Wash the baby potatoes and cut them in half lengthwise so you have two equal pieces.
Boil Water: Add 8 cups of water and 2 teaspoons of salt in a large vessel. Boil it on low flame on high flame.
Cook Potatoes: Put the potato halves in boiling water and let them cook for 15 to 20 minutes. They are ready when a knife comes out easily.
Cool them: Drain the potatoes and wash them in a cold water bath. This stops the cooking of food and makes them easier to handle.
Take out the centers: Once they are cool enough to touch, use a spoon or melon baller to gently scoop out the inside. Leave a small wall of potatoes so they keep their shape. Discard some parts and use their entire insides for additional stuffing.
Prepare the Stuffing: In a mixing bowl, combine diced potatoes, mayonnaise, 1 teaspoon mustard, pickle juice, garlic powder, onion powder, salt and pepper. Mix until smooth and creamy. Taste it and add more mustard if you want it spicier. A stand mixer or electric mixer makes this step easier, but a fork works fine too.
Potato Filling: Spoon or pipe the filling into each potato half. A pastry bag makes them attractive, but a small spoon works just as well.
Garnish: Sprinkle paprika on top for color, and add chopped green onion if you like fresh flavor.
Cool and serve: Keep the filled potatoes in the refrigerator until you are ready to serve. They taste great cold or at room temperature.
Substitutions and Variations
You can customize these deviled potatoes to your taste or what you have on hand.
Substitute Mayo: Use Greek yogurt or full sour cream for a tart, light filling.
Add Heat: Add a pinch of red chili or a little hot sauce for a spicy taste.
Make it vegetarian: Use vegan mayo and skip any dairy-based sour cream. The taste remains equally good.
Try different herbs: Fresh dill, chives, or parsley add a nice herby note to the filling.
Add Crunch: Add finely chopped celery or bell peppers for added texture.
equipment for devilish potatoes
You don’t need anything fancy for these devilish potatoes. Here’s what I use:
- big pot for boiling
- knife for cutting
- spoon or melon baller for scooping
- mixing bowl
- Stand or electric mixer (optional, but helpful)
- Pastry bag or scoop (optional, for filling)
storage your devil potatoes
These devil potatoes keep well in the fridge for up to three days. Keep them in an airtight container so that they do not dry out. If you want to make these in advance, you can freeze the filled potatoes for up to a month. Simply thaw them in the refrigerator overnight before serving.
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These little things go beautifully with many things. Serve these with grilled chicken or steak for a backyard barbecue. They’re also perfect with a simple green salad or charcuterie board. For brunch, serve them with scrambled eggs and fresh fruit. They’re versatile enough to fit into almost any meal.
Expert Tips
Do not skip bathing with cold water. This prevents the potatoes from overcooking and makes them easier to handle when you are taking them out.
Taste the stuffing before stuffing the potatoes. Everyone’s taste is different, so adjust the mustard and pickle juice as per your preference.
Use a watermelon baller if you have one. This makes it very easy and neat to take out the centers.
Cool the filling for 10 minutes. This makes it easier to pipe or spoon the potato pieces without them slipping around.
Save the peeled potatoes. Don’t throw it away. This is the base for your filling and adds body and creaminess.
FAQ
How to make canned potatoes?
boil baby devilish potatoes Until soft, scoop out the center and coat the inside with mayonnaise, mustard, pickle juice and spices. Spoon the filling into the potato halves and garnish with paprika. My kids love helping with this part because it’s like decorating little edible cups.
Why is it called devil potato?
The name “devil” refers to the spicy, savory filling. This is the same naming convention as deviled eggs. The mustard and pickle juice give the filling a particularly spicy flavor, which has earned it the name “Shaitan”.
Are boiled potatoes good for diabetics?
Boiled potatoes can fit into a diabetic diet when eaten in moderation and mixed with protein or healthy fats. Small potatoes have a lower glycemic load than large potatoes, and the filling in this recipe adds fat and protein, which helps slow sugar absorption.
What ingredients make your potatoes crispy?
it devilish potatoes It’s not about crunchy potatoes, it’s about creamy, tender potatoes. If you want crispy potato skins, you’ll need to bake or roast them instead of boiling them. For this dish, the soft, pillowy texture is what makes them perfect for holding the spicy filling.
Are you looking for more recipes like this? Try these:
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These are my favorite dishes to serve devilish potatoes
devilish potatoes
Creamy, Spicy, Bite-Sized devil potatoes Perfect for parties or pre-made snacks.
Material
Method
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Wash the potatoes thoroughly and cut each in half lengthwise.
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Add salt and water in a large vessel and boil on high flame.
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Carefully add the potato halves and cook for 15-20 minutes, or until a knife easily pierces the potatoes.
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Drain the potatoes and put them in a cold water bath to cool slightly.
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Scoop out the center of the potatoes, leaving a thin shell; Reserve 1-2 extra potato halves and scoop out the flesh of the whole potato for a richer filling.
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Place the diced potato pulp in a bowl and mix with mayonnaise, mustard (start with 1 teaspoon), pickle juice, garlic powder, onion powder, salt and pepper.
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Optional: Beat the filling with a hand mixer to a smooth consistency.
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Using a small spoon or pastry tip, spoon or pipe the filling into the potato circles.
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Garnish with red bell pepper and/or chopped green onions, then refrigerate until ready to serve.
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notes
These Mini Devil Potatoes are creamy, tangy, and perfect for parties or make-ahead snacks. Use the extra potato pulp for a rich filling, and enjoy them cold or at room temperature for a fun flavor!
