Introduction

Creamy Mustard Roasted Potatoes are a deliciously comforting side dish featuring tender roasted baby potatoes smothered in a rich, tangy mustard cream sauce. This recipe elevates simple roasted potatoes with a luscious blend of Dijon and grainy mustard, fresh dill, and a velvety sauce that’s perfect for any meal.

A round white bowl sits on a wooden slice, filled with small roasted potatoes covered in a creamy white sauce, topped with chopped green herbs. The potatoes are golden brown with some darker roasted spots, mixed with a few halved yellow and purple potatoes. The bowl is surrounded by green pine branches and pine cones, all placed on a white marbled surface. 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 (200°C). Transfer the baby potatoes to a baking sheet. Drizzle with olive oil and season generously with kosher salt and pepper. Toss to coat evenly, then spread the potatoes in a single layer. Roast for 35 to 40 minutes, until tender and browned.
Step 2: While the potatoes roast, heat a skillet over medium heat and add the butter and 1 tablespoon 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.
Step 3: 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 reduced by about one-third.
Step 4: Add the heavy cream to the reduced broth and return to a simmer. In a small bowl, mix the cornstarch and water to form a slurry. Whisk this slurry into the cream sauce and cook for another minute until the sauce thickens and boils. Stir in the lemon juice and adjust seasoning as needed.
Step 5: To serve, layer the roasted potatoes in a serving bowl and spoon some of the creamy mustard sauce over them. Sprinkle with chopped fresh dill. Repeat layering with remaining potatoes, sauce, and dill. Enjoy warm.

Tips & Variations

For extra flavor, roast the potatoes with a few sprigs of fresh thyme or rosemary.
Vegetarians can use vegetable broth instead of chicken broth without changing the taste.
If you prefer a tangier sauce, add a little more lemon juice or a touch of white wine vinegar.
To make the sauce dairy-free, substitute heavy cream with full-fat coconut milk.

Storage

Store leftover roasted potatoes and mustard cream sauce separately in airtight containers in the refrigerator for up to 3 days. Gently reheat the potatoes in the oven or a skillet to maintain crispiness, and warm the sauce on the stove over low heat, stirring occasionally. Combine before serving.

How to Serve

A wooden bowl filled with roasted small potatoes in two colors: golden yellow and reddish-brown, all cut in halves. The potatoes form a large mound, with a creamy white sauce drizzled thickly over the top, sprinkled evenly with finely chopped green herbs. The bowl sits on a round wooden slice, and the background includes pine branches and pine cones, with a lit candle adding a warm light. The overall setting feels cozy and rustic, with deep greens and browns dominating the scene, while the textures are smooth and slightly shiny on the potatoes and creamy on the sauce. 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, but cut them into uniform bite-sized pieces to ensure even cooking. Regular potatoes may take slightly longer to roast.

Is it possible to make this recipe vegan?

Absolutely. Use plant-based butter, a dairy-free cream alternative like coconut cream, and vegetable broth. The mustard sauce will remain flavorful and creamy.