Description
Creamy Mustard Roasted Potatoes are tender, golden baby potatoes roasted to perfection and smothered in a luscious, tangy mustard cream sauce enhanced with fresh dill. This comforting side dish combines crispy roasted textures with a rich, flavorful sauce, perfect for elevating any meal.
Ingredients
Scale
Potatoes
- 3 lb (1.36 kg) baby potatoes
- Extra virgin olive oil, as needed
- Kosher salt, as needed
- Black pepper, as needed
Sauce
- 1 tbsp (14 g) butter
- 1 tbsp extra virgin olive oil
- 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 your oven to 400°F (200°C). Place the baby potatoes on a baking sheet, drizzle with extra virgin olive oil, and season generously with kosher salt and black pepper. Toss the potatoes to coat them evenly, then spread them out in a single layer. Roast in the oven for 35 to 40 minutes or until they are tender on the inside and golden brown on the outside.
- Sauté Shallots and Garlic: While the potatoes roast, heat a skillet over medium heat and add the butter along with 1 tablespoon of olive oil. Once the butter melts, add the finely diced shallot and sauté for 3 to 4 minutes until the shallots become soft and translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Add Broth and Mustards: Carefully pour the chicken or vegetable broth into the skillet with the shallots and garlic. Bring the mixture to a simmer. Whisk in the Dijon mustard, grainy mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Let the broth simmer for a few minutes until it reduces by about one-third, intensifying the flavors.
- Make the Cream Sauce: Add the heavy cream to the reduced broth and bring the sauce back to a gentle 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. Stir in the lemon juice and adjust the seasoning with salt and pepper if needed.
- Assemble and Serve: To serve, layer the roasted potatoes in a serving bowl and spoon over a portion 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. Serve warm and enjoy!
Notes
- You can use either chicken or vegetable broth depending on your preference or dietary needs.
- For a dairy-free version, substitute heavy cream with coconut cream and use a plant-based butter alternative.
- The grainy mustard adds texture and depth, but you may adjust the ratio to taste or use all Dijon mustard if preferred.
- Fresh dill provides brightness and a herbal note; if unavailable, parsley or tarragon can be used as substitutes.
- Make sure to toss the potatoes well in oil and seasoning before roasting for maximum flavor and crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: roasted potatoes, creamy mustard sauce, baby potatoes, side dish, easy potato recipe, dill, comfort food
