Creamy Mustard Roasted Potatoes Recipe
Creamy Mustard Roasted Potatoes are tender baby potatoes roasted to golden perfection and coated with a luscious, tangy mustard cream sauce infused with shallots, garlic, and fresh dill. This comforting side dish combines crispy roasted textures with a smooth, flavorful sauce that elevates simple potatoes into a gourmet treat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- 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 (200°C). Place the baby potatoes on a baking sheet, drizzle generously with extra virgin olive oil, and season with kosher salt and freshly ground pepper. Toss everything together to ensure the potatoes are evenly coated, then spread them out in a single layer. Roast the potatoes for 35 to 40 minutes until they are tender inside and have a beautiful golden-brown, crispy exterior.
- 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 to the pan and sauté for 3 to 4 minutes until softened and fragrant. Then add the minced garlic and cook for an additional minute, taking care not to burn the garlic.
- Simmer Broth and Mustards: Carefully pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Whisk in the Dijon mustard, grainy mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Let the broth simmer for a few minutes until it reduces by about one-third, concentrating the flavors.
- Create the Cream Sauce: Stir in the heavy cream and bring the sauce back to a simmer. In a small bowl, mix together the cornstarch and water to form a smooth slurry. Slowly whisk this slurry into the simmering cream sauce. Continue cooking and stirring for another minute until the sauce thickens to a luscious consistency and comes to a gentle boil. Add the lemon juice and adjust seasoning if necessary.
- Assemble and Serve: In a serving bowl, layer some of the roasted potatoes and spoon over a portion of the creamy mustard sauce. Sprinkle with freshly chopped dill. Repeat layering two to three times until all the potatoes, sauce, and dill are used. Serve immediately and enjoy the rich, tangy, and comforting flavors.
Notes
- You can substitute baby potatoes with fingerling potatoes or small Yukon Golds if preferred.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you want a thicker sauce, allow it to simmer a little longer after adding the cornstarch slurry, but don’t overcook as it may break.
- Fresh dill can be replaced with fresh parsley or chives for a different herb flavor.
- To make ahead, roast the potatoes in advance and reheat gently in the sauce before serving.
Keywords: roasted potatoes, mustard cream sauce, baby potatoes, side dish, creamy potatoes, easy potato recipe, dinner side, roasted vegetables
Find it online: https://miarosetti.com/creamy-mustard-roasted-potatoes-recipe/
