Creamy Mustard Roasted Potatoes Recipe
These Creamy Mustard Roasted Potatoes are a delightful side dish featuring tender, golden-brown baby potatoes roasted to perfection and smothered in a rich, tangy mustard cream sauce infused with fresh dill. Perfect for elevating any meal, this recipe combines oven roasting with stovetop simmering to deliver a comforting and flavorful experience.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Potatoes
- 3 lb (1.36 kg) baby potatoes
- Extra virgin olive oil, as needed
- Kosher salt, as needed
- Pepper, as needed
Sauce
- 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
- Preheat and roast potatoes: Preheat the oven to 400°F (200°C). Transfer the baby potatoes to a baking sheet. Drizzle with extra virgin olive oil, season generously with kosher salt and pepper, and toss to coat evenly. Spread the potatoes out in a single layer and roast for 35 to 40 minutes until they are tender inside and golden brown on the outside.
- Sauté aromatics: While the potatoes roast, heat a skillet over medium heat. Add the butter and 1 tablespoon of olive oil. Once melted, add the finely diced shallot and sauté for 3 to 4 minutes until softened and translucent. Then add the minced garlic and sauté for an additional minute until fragrant.
- Prepare mustard broth: Carefully pour the chicken or vegetable broth into the skillet and bring it to a gentle simmer. Whisk in the Dijon mustard, grainy mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Allow the broth to simmer for a few minutes until it reduces by approximately one-third, intensifying the flavors.
- Create cream sauce: Pour the heavy cream into the reduced broth mixture and bring back to a simmer. In a small bowl, combine the cornstarch and water to create a slurry. Whisk this slurry into the cream sauce and cook for an additional minute, allowing the sauce to thicken and come to a boil. Stir in the lemon juice, then taste and adjust seasoning if needed.
- Assemble and serve: To serve, arrange 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 the potatoes, sauce, and dill two or three times until all ingredients are used. Serve immediately and enjoy the delicious combination of creamy, tangy mustard sauce with tender roasted potatoes.
Notes
- You can substitute baby potatoes with fingerling potatoes or small Yukon golds.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the amount of mustard according to your taste preference for tanginess and heat.
- Fresh dill adds a vibrant flavor, but you can substitute with fresh parsley or chives.
- If the sauce becomes too thick, thin it with a little more broth or cream before serving.
- Ensure potatoes are spread in a single layer on the baking sheet for even roasting.
Keywords: creamy mustard roasted potatoes, roasted baby potatoes, mustard cream sauce, easy side dish, oven roasted potatoes, dill potatoes
