Creamy Mustard Roasted Potatoes Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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
