Creamy Mustard Roasted Potatoes Recipe
This recipe for Creamy Mustard Roasted Potatoes features tender, golden baby potatoes roasted to perfection and smothered in a rich, tangy mustard cream sauce made with Dijon and grainy mustard, shallots, garlic, and fresh dill. Perfect as a comforting side dish, it combines roasting and stovetop cooking techniques to deliver layers of flavor with a luscious texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- 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 (205°C). Place the baby potatoes on a baking sheet, drizzle them with extra virgin olive oil, and season generously with kosher salt and pepper. Toss the potatoes to coat evenly, then spread them out in a single layer. Roast for 35 to 40 minutes until the potatoes are tender and have a golden-brown crust.
- Sauté shallots and garlic: While the potatoes roast, heat a skillet over medium heat. Add 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. Add minced garlic and cook for another minute until fragrant.
- Simmer mustard broth: Carefully pour in the chicken or vegetable broth and bring to a simmer. Whisk in the Dijon mustard, grainy mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Let the broth simmer for a few minutes until it reduces by about one-third, intensifying the flavors.
- Create creamy mustard sauce: Stir in the heavy cream and bring the sauce back to a simmer. In a small bowl, mix cornstarch with water to create a slurry. Whisk the slurry into the cream sauce and cook for an additional minute until the sauce boils and thickens. Stir in the lemon juice and adjust seasoning as needed.
- Assemble and serve: In a serving bowl, layer some roasted potatoes and spoon over a portion of the creamy mustard sauce. Sprinkle with chopped fresh dill. Repeat layering two or three times until all potatoes and sauce are used. Serve immediately and enjoy the harmonious blend of crispy roasted potatoes with a luscious, tangy mustard sauce.
Notes
- Use baby potatoes for even roasting and tender texture; alternatively, small red or Yukon gold potatoes work as well.
- Adjust mustard quantities to your preferred tanginess level.
- The sauce can be made with either chicken or vegetable broth, making it adaptable for vegetarians if vegetable broth is used.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with a plant-based alternative.
- Fresh dill can be substituted with parsley or chives for a different herbal note.
- Make sure the cornstarch slurry is well combined before adding to prevent lumps in the sauce.
Keywords: creamy roasted potatoes, mustard sauce potatoes, roasted baby potatoes, side dish, creamy mustard sauce, easy potato recipe
Find it online: https://servedbynora.com/creamy-mustard-roasted-potatoes-recipe/
