Introduction

Creamy Mustard Roasted Potatoes are a comforting side dish that combines tender roasted baby potatoes with a luscious, tangy mustard cream sauce. This recipe is perfect for elevating simple potatoes into a flavorful treat that pairs well with many main courses.

A round wooden bowl sits on a white marbled surface, filled with roasted baby potatoes. The potatoes have a golden brown crispy skin and are cut in half, showing their soft yellow inside. They are topped with a creamy white sauce sprinkled with finely chopped green herbs, giving a fresh look. The bowl rests on a wooden round slice, surrounded by green pine branches and brown pine cones, adding a natural, festive touch. Photo taken with an iphone --ar 4:5 --v 7

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. 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 on the baking sheet. Roast for 35 to 40 minutes until tender and golden brown.
Step 2: Meanwhile, heat a skillet over medium heat and add the butter and 1 tablespoon of olive oil. Add the finely diced shallot and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3: Carefully pour in the broth and bring to a simmer. Whisk in the Dijon mustard, grainy mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Let the broth reduce by about a third, simmering gently for a few minutes.
Step 4: Add the heavy cream to the reduced broth and bring the mixture back to a simmer. In a small bowl, mix the cornstarch with water to create a slurry. Whisk the slurry into the cream sauce and cook for another minute until the sauce boils and thickens.
Step 5: Stir in the lemon juice then taste and adjust seasoning if necessary.
Step 6: To serve, layer some 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. Enjoy warm.

Tips & Variations

For extra crispiness, leave the potato skins on and choose baby potatoes of similar size for even roasting.
Use vegetable broth for a vegetarian version, or chicken broth for a richer flavor.
If you prefer a spicier sauce, add a pinch of crushed red pepper flakes when sautéing the shallots.
Fresh herbs like parsley or chives can be used instead of dill for a different herbal note.

Storage

Store any leftover potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, stirring frequently to prevent the cream sauce from separating. Avoid microwaving at high power to maintain the sauce’s texture.

How to Serve

A wooden bowl filled with roasted baby potatoes, showing a mix of golden brown and deep brown colors. The potatoes are halved and stacked to fill the bowl, with a creamy white sauce drizzled generously over the top. Fresh green herbs, possibly dill, are sprinkled all over the potatoes and sauce. The bowl is placed on a round wooden slice that looks like a tree trunk cross-section. In the background, there are pine cones, green pine branches, and a lit candle, all set against a dark wood surface replaced by white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into bite-sized pieces. Just adjust the roasting time as larger pieces may take longer to become tender and crispy.

Is this dish suitable for vegans?

This recipe uses butter and heavy cream, so it is not vegan as written. To make it vegan, substitute butter with a plant-based alternative and use coconut cream or a nut-based cream instead of heavy cream. Also, use vegetable broth to keep it completely plant-based.