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