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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
