Deviled Potatoes

Preheat your oven to 400°F. Line a baking sheet with aluminum foil to make cleanup simple. Rinse and dry the baby potatoes, then slice each one in half lengthwise. Transfer them to a mixing bowl, drizzle with olive oil, and season generously with salt and pepper. Toss until every potato is evenly coated.

Place the seasoned potato halves on the prepared baking sheet, cut‑side up. Give them a little space so they roast evenly and develop a nice golden edge. Roast the potatoes for 20–25 minutes, or until they’re fork‑tender in the center. You want them soft enough to scoop but still sturdy enough to hold their shape.

Once the potatoes are finished baking, set them aside to cool just until they’re comfortable to handle. Then, using a small spoon or a melon baller, carefully scoop a shallow well from the center of each potato half. Remove just enough to make room for the filling while keeping the potato sturdy. Add the scooped‑out potato centers to a medium bowl and mash them until smooth.

Stir in ¼ cup mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon sweet pickle relish, 2 teaspoons white wine vinegar or pickling brine, ½ teaspoon smoked paprika, and ¼ teaspoon garlic powder. Pickling brine — the tangy liquid from jars of pickled peppers and dill pickles — adds a bright, savory depth that works beautifully in deviled potatoes. Mix the filling until it’s smooth and creamy. Spoon it into the potato shells or use a piping bag for a more decorative look. Finish each deviled potato with a small slice of pickled peppers for a bright, tangy garnish.

Enjoy!