Creamy Mustard Roasted Potatoes Recipe

Introduction

Tender baby potatoes roasted to golden perfection and coated in a creamy mustard sauce make this side dish a comforting treat. Infused with tangy Dijon and grainy mustard and brightened with fresh dill, these creamy mustard roasted potatoes are perfect for cozy winter meals.

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 the potatoes out in a single layer.
2. Step 2: Roast the potatoes for 35 to 40 minutes, until they are tender and golden brown.
3. Step 3: While the potatoes roast, heat a skillet over medium heat and add butter and 1 tbsp olive oil. Add the finely diced shallot and sauté for 3 to 4 minutes until softened.
4. Step 4: Add the minced garlic and cook for another minute. Carefully pour in the broth and bring to a simmer.
5. Step 5: Whisk in the Dijon mustard, grainy mustard, ½ tsp kosher salt, and ¼ tsp pepper. Allow the broth to simmer until it reduces by about one third.
6. Step 6: Stir in the heavy cream and bring the mixture to a simmer again.
7. Step 7: In a small bowl, mix the cornstarch and water to create a slurry. Whisk this into the cream sauce and cook for another minute until the sauce thickens and comes to a boil.
8. Step 8: Add the lemon juice and adjust seasoning if needed.
9. Step 9: To serve, layer the roasted potatoes in a bowl, spoon over some mustard cream sauce, and sprinkle with chopped dill. Repeat layers two or three times with remaining potatoes, sauce, and dill before serving.

Tips & Variations

• Use a mix of yellow and red baby potatoes for color and texture, or substitute with your favorite potato variety, cutting larger potatoes into bite-sized pieces before roasting.
• If fresh dill is unavailable, fresh parsley can be used as a substitute for a slightly different but still fresh flavor.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• To enhance the mustard flavor, you can add an extra dash of Dijon mustard to the sauce before serving.

Storage

Store leftover creamy mustard roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of broth or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger potatoes instead of baby potatoes?

Yes, you can use larger potatoes, but it’s best to chop them into smaller, evenly sized pieces so they roast evenly and become tender.

Can I make the sauce ahead of time?

The mustard cream sauce can be prepared in advance and gently reheated when ready to serve. Stir well and add a splash of broth or cream if it becomes too thick upon standing.

Creamy Mustard Roasted Potatoes Recipe

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★★★★★

4.5 from 118 reviews

• Author: Julian
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

Tender baby potatoes roasted to golden perfection and smothered in a tangy, creamy mustard sauce infused with fresh dill, making a hearty and comforting side dish perfect for cold winter evenings inspired by Middle Earth.

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Ingredients

Scale 1x2x3x

Potatoes

• 3 lb (1.36 kg) baby potatoes (a mix of yellow flesh and red skinned or your favorite type)
• Extra virgin olive oil, as needed
• Kosher salt, as needed
• Pepper, as needed

Mustard Cream 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 fresh parsley as a substitute)

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Instructions

1. Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). Place the baby potatoes on a baking sheet, drizzle with olive oil, and season generously with kosher salt and pepper. Toss well to coat evenly, then spread out in a single layer.
2. Roast potatoes: Roast the potatoes in the preheated oven for 35 to 40 minutes, or until they become tender inside and browned on the outside. Stir once or twice during roasting for even cooking.
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 and translucent. Add minced garlic and cook for another minute until fragrant.
4. Simmer broth and mustard: Carefully pour the chicken or vegetable broth into the skillet with the shallots and garlic and bring to a gentle simmer. Whisk in the Dijon mustard, grainy mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Let the mixture simmer until it reduces by about one third, concentrating the flavors.
5. Add cream and thicken sauce: Pour in the heavy cream and bring the sauce back to a simmer. In a small bowl, mix cornstarch and water to create a slurry. Whisk the slurry into the simmering cream sauce and cook for another minute until the sauce thickens and boils gently. 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 potatoes, sauce, and dill two or three times until all ingredients are used. Serve warm and enjoy the comforting flavors.

Notes

• Use a mix of baby potatoes or your favorite potato variety; larger potatoes can be chopped into smaller pieces for even roasting.
• Fresh dill is recommended for the best flavor, but fresh parsley can be used as a substitute.
• You can use either chicken or vegetable broth depending on dietary preferences.
• Adjust seasoning and lemon juice to taste to balance the creaminess and tanginess.
• This dish pairs well with hearty winter meals and can be prepared ahead with the sauce gently reheated before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Modern American with Tolkien-inspired flavors

Keywords: creamy mustard roasted potatoes, hobbit potatoes, roasted baby potatoes, mustard cream sauce, winter side dish