Creamy Mustard Roasted Potatoes Recipe

Introduction

Creamy Mustard Roasted Potatoes are a delightful side dish that combines crispy roasted baby potatoes with a rich, tangy mustard cream sauce. This recipe is perfect for elevating any meal with minimal effort and maximum flavor.

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

1. Step 1: Preheat the oven to 400°F. Transfer the potatoes to a baking sheet. Drizzle with olive oil and season with kosher salt and pepper. Toss to coat and then spread out on the baking sheet. Roast the potatoes for 35 to 40 minutes until tender and browned.
2. Step 2: Place a skillet over medium heat and add the butter and 1 tbsp olive oil. Add the finely diced shallot and sauté for 3 to 4 minutes until softened. Add the minced garlic and sauté for another minute.
3. Step 3: Carefully add the broth to the skillet and bring to a simmer. Whisk in the Dijon and grainy mustards, ½ tsp kosher salt, and ¼ tsp pepper. Allow the broth to simmer for a few minutes until it reduces by about a third.
4. Step 4: Add the cream to the reduced broth and bring back to a simmer. In a small cup or bowl, combine the cornstarch and water to make a slurry. Whisk the slurry into the cream sauce and cook for another minute until the sauce thickens and boils.
5. Step 5: Add the lemon juice and adjust the seasoning if needed.
6. Step 6: To serve, arrange a layer of roasted potatoes in a serving bowl and spoon over some of the sauce. Sprinkle with chopped dill. Repeat layering two or three times with the remaining potatoes, sauce, and dill. Enjoy!

Tips & Variations

• For a vegetarian option, use vegetable broth instead of chicken broth without altering the flavor much.
• Try adding fresh thyme or rosemary with the dill for a different herb twist.
• Baby potatoes can be substituted with fingerlings or small Yukon Gold potatoes for a similar texture.

Storage

Store any leftover potatoes and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potatoes ahead of time?

Yes, you can roast the potatoes a day ahead and refrigerate them. Reheat in the oven before adding the sauce for best results.

What can I use instead of cornstarch?

You can substitute cornstarch with an equal amount of all-purpose flour or arrowroot powder to thicken the sauce.

Creamy Mustard Roasted Potatoes Recipe

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Creamy Mustard Roasted Potatoes is a flavorful side dish featuring tender baby potatoes roasted to golden perfection and coated in a luscious, creamy mustard sauce infused with shallots, garlic, and fresh dill. This comforting recipe combines roasting and stovetop cooking techniques to deliver a rich and tangy accompaniment perfect for any meal.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting and Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat and Roast Potatoes: Preheat your oven to 400°F (204°C). Transfer the baby potatoes to a baking sheet. Drizzle them with extra virgin olive oil and season generously with kosher salt and pepper. Toss to evenly coat the potatoes, then spread them out in a single layer. Roast in the oven for 35 to 40 minutes until they are tender inside and browned on the outside.
2. Prepare the Mustard Sauce Base: While the potatoes roast, heat a skillet over medium heat. Add the butter and 1 tablespoon of olive oil. Once melted and hot, add the finely diced shallot and sauté for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
3. Add Broth and Mustards: Carefully pour the chicken or vegetable broth into the skillet with the shallots and garlic, then bring to a gentle simmer. Whisk in both the Dijon mustard and grainy mustard along with ½ teaspoon kosher salt and ¼ teaspoon pepper. Allow the mixture to simmer until it reduces by about one-third, intensifying the flavors.
4. Create the Creamy Sauce: Pour the heavy cream into the reduced broth and return to a simmer. In a small cup, combine the cornstarch and water to form a smooth slurry. Whisk this slurry into the sauce and cook for about one minute until the sauce thickens and comes to a boil. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
5. Assemble and Serve: In a serving bowl, layer some roasted potatoes and spoon over a portion of the creamy mustard sauce. Sprinkle with fresh chopped dill. Repeat layering two or three times with the remaining potatoes, sauce, and dill for an elegant presentation. Serve warm and enjoy the rich, tangy flavors.

Notes

• Using baby potatoes ensures even roasting and tender texture; larger potatoes can be cut into similar-sized pieces.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• The grainy mustard adds texture, but you can omit it or substitute with more Dijon mustard if unavailable.
• The sauce can be made in advance and gently reheated before serving.
• Fresh dill provides a bright, herbal note that complements the creamy mustard sauce beautifully; if unavailable, fresh parsley can be a substitute.

Keywords: roasted potatoes, creamy mustard sauce, baby potatoes, side dish, roasted side, creamy potatoes, mustard potatoes, easy potato recipe