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 (200°C). Transfer the baby potatoes to a baking sheet. Drizzle with olive oil and season with kosher salt and pepper. Toss to coat evenly, then spread the potatoes out in a single layer.

Step 2: Roast the potatoes for 35 to 40 minutes, or until they are tender and browned, stirring once halfway through for even cooking.

Step 3: While the potatoes roast, heat a skillet over medium heat. Add the butter and 1 tablespoon olive oil. Once melted, add the finely diced shallot and sauté for 3 to 4 minutes until softened.

Step 4: Add the minced garlic to the skillet and sauté for another minute until fragrant.

Step 5: Carefully pour in the broth and bring it to a simmer. Whisk in the Dijon mustard, grainy mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Allow the mixture to simmer until it reduces by about a third, which should take a few minutes.

Step 6: Stir in the heavy cream and bring the sauce back to a gentle simmer.

Step 7: In a small bowl, combine the cornstarch and water to form a slurry. Whisk the slurry into the cream sauce and cook for an additional minute, stirring constantly, until the sauce thickens and comes to a boil.

Step 8: Add the lemon juice and taste the sauce, adjusting seasoning as needed.

Step 9: To serve, layer the roasted potatoes in a serving bowl and spoon over some of the creamy mustard sauce. Sprinkle with chopped fresh dill. Repeat layering two or three times with the remaining potatoes, sauce, and dill for a beautiful presentation. Enjoy!

Tips & Variations

Use Yukon Gold or fingerling potatoes if baby potatoes are unavailable; they roast well and hold their shape.

For a vegetarian version, use vegetable broth instead of chicken broth.

Add a pinch of smoked paprika or cayenne pepper to the sauce for a subtle smoky or spicy kick.

Fresh herbs like thyme or chives can be used in place of dill for different flavor profiles.

FAQs

Can I use frozen potatoes for this recipe?

Frozen potatoes tend to be softer and may not roast as well as fresh baby potatoes. For the best texture and flavor, fresh potatoes are recommended.

How can I make this dish vegan?

Replace butter with a plant-based margarine or oil, use vegetable broth, and substitute the heavy cream with a creamy plant-based alternative such as coconut cream or cashew cream. Make sure the mustards used are free of animal products.