Introduction

Creamy Mustard Roasted Potatoes are a delicious twist on a classic side dish, combining crispy roasted baby potatoes with a rich, tangy mustard cream sauce. This dish is perfect for family dinners or special occasions when you want something comforting yet elegant.

A deep wooden bowl filled with small roasted potatoes, some golden brown and others a darker brown, all cut in halves, creating one thick layer. On top, a creamy white sauce with specks of herbs and mustard covers many potato halves unevenly. The dish is sprinkled with finely chopped green dill, adding fresh color spots. The bowl sits on a piece of round wood with rough bark edges. In the background, blurred green pine branches and pine cones create a rustic, cozy mood, while a lit candle glows softly to the right. The surface below is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lb (1.36 kg) baby potatoes
Extra virgin olive oil, as needed
Kosher salt, as needed
Pepper, as needed
1 tbsp (14 g) butter
1 shallot, finely diced
2 garlic cloves, minced
1 cup (250 ml) chicken or vegetable broth
1 ½ tbsp (22 ml) Dijon mustard
1 tbsp (15 ml) grainy mustard
¾ cup (175 ml) heavy cream
1 ½ tsp (3.5 g) cornstarch
2 tsp (10 ml) water
1 tsp (5 ml) lemon juice
2 tbsp (30 ml) chopped fresh dill, or as needed

Instructions

Step 1: Preheat the oven to 400°F. Transfer the baby potatoes to a baking sheet. Drizzle with olive oil and season with kosher salt and pepper. Toss well to coat evenly, then spread them out in a single layer. Roast for 35 to 40 minutes until the potatoes are tender and nicely browned.
Step 2: While the potatoes roast, heat a skillet over medium heat and add the butter along with 1 tablespoon of olive oil. Add the finely diced shallot and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Step 3: Carefully pour the chicken or vegetable broth into the skillet and bring to a simmer. Whisk in the Dijon mustard, grainy mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Let the broth reduce for a few minutes until it has decreased by about one-third.
Step 4: Add the heavy cream to the reduced broth and bring it back to a simmer. In a small bowl, mix the cornstarch with water to create a slurry. Whisk this slurry into the cream sauce and cook for another minute until the sauce thickens and comes to a boil.
Step 5: Stir in the lemon juice and adjust seasoning to taste. To serve, place a layer of roasted potatoes in a serving bowl and spoon some of the creamy mustard sauce over them. Sprinkle with chopped fresh dill. Repeat layering two or three times with the remaining potatoes, sauce, and dill. Enjoy!

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Try adding a pinch of smoked paprika to the sauce for a subtle smoky flavor.
Fresh herbs like thyme or parsley can be used instead of dill for a different taste.
If you prefer a thicker sauce, increase the cornstarch to 2 teaspoons but mix it well to avoid lumps.

Storage

Store leftover roasted potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream sauce from breaking. Avoid microwaving directly to maintain the sauce’s creamy texture.

How to Serve

A wooden bowl holds one layer of roasted small potatoes with golden brown, light yellow, and dark brown skins. Over the potatoes is a layer of creamy white sauce with specks of black pepper, covering parts of the potatoes unevenly. Finely chopped fresh green herbs, likely dill, are sprinkled on top, adding a bright contrast. The bowl is placed on a slice of wood with bark edges, and the background shows dark wood with green pine branches and pinecones scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger potatoes instead of baby potatoes?

Yes, but cut larger potatoes into bite-sized pieces to ensure even roasting and cooking time similar to baby potatoes.

Can I prepare the sauce in advance?

Absolutely. The mustard cream sauce can be made a day ahead and reheated gently before serving. Keep it covered in the refrigerator to maintain freshness.