Creamy Mustard Roasted Potatoes Recipe

Introduction

Creamy Mustard Roasted Potatoes are a delicious twist on your classic roasted potatoes. Tender baby potatoes are roasted to perfection and coated in a rich, tangy mustard cream sauce that adds layers of flavor. This dish makes a comforting side that’s perfect for any meal.

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 evenly, 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 cook 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. Let the broth simmer for a few minutes until it reduces by about a third.
4. Step 4: Add the heavy cream to the reduced broth and bring it back to a simmer. In a small 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 boils and thickens.
5. Step 5: Stir in the lemon juice and adjust seasoning if needed. To serve, arrange a layer of roasted potatoes in a serving bowl, spoon over some sauce, and 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.
• Try adding chopped chives or parsley if you prefer a different herb to dill.
• Make sure to toss the potatoes well in oil and seasoning before roasting to get the best crispy texture.
• If you like a tangier sauce, increase the Dijon mustard slightly or add a splash more lemon juice.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid breaking the sauce. You may need to add a little broth or cream while reheating to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger potatoes instead of baby potatoes?

Yes, but cut larger potatoes into evenly sized chunks so they roast evenly and cook through properly.

Can I prepare this dish ahead of time?

You can roast the potatoes in advance and prepare the sauce separately. Combine and warm them before serving for best results.

Creamy Mustard Roasted Potatoes Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

These Creamy Mustard Roasted Potatoes are a perfect side dish combining crispy roasted baby potatoes with a rich, tangy mustard cream sauce. The potatoes are oven-roasted for a tender interior and golden-brown exterior, then layered with a savory sauce made from sautéed shallots, garlic, mustard, and cream, finished with fresh dill for a burst of freshness.

• Author: Felix
• 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 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

1. Preheat and Prepare Potatoes: Preheat the oven to 400°F (200°C). Transfer the baby potatoes to a baking sheet, drizzle with extra virgin olive oil, and season generously with kosher salt and pepper. Toss to coat evenly and spread the potatoes out in a single layer.
2. Roast Potatoes: Roast the potatoes in the preheated oven for 35 to 40 minutes, or until they are tender when pierced with a fork and have a golden-brown, crispy skin.
3. 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. Add the finely diced shallot and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Simmer Broth and Mustards: Carefully pour in the chicken or vegetable broth and bring it to a simmer. Whisk in the Dijon mustard, grainy mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Allow the mixture to simmer gently for a few minutes until it reduces by about one-third, intensifying the flavors.
5. Make Creamy Sauce: Add the heavy cream to the reduced broth and bring back to a simmer. In a small bowl, combine the cornstarch and water to form a slurry, then whisk it into the simmering cream sauce. Continue cooking for about one minute until the sauce thickens and comes to a boil. Stir in the lemon juice and adjust seasoning as needed.
6. Assemble and Serve: In a serving bowl, arrange a layer of roasted potatoes and spoon some of the creamy mustard sauce over them. Sprinkle with chopped fresh dill. Repeat layering the potatoes, sauce, and dill two to three times until all is used. Serve warm and enjoy this flavorful side dish.

Notes

• Use baby potatoes or small Yukon Gold potatoes for the best texture and roasting results.
• You can substitute heavy cream with half-and-half for a lighter sauce, though it might be less thick.
• Fresh dill adds bright herbal notes—if unavailable, substitute with fresh parsley or chives.
• The mustard sauce can be prepared ahead and reheated gently before serving.
• For a vegetarian version, use vegetable broth instead of chicken broth.

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