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Creamy Mustard Roasted Potatoes

Creamy Mustard Roasted Potatoes for Cozy Comfort Meals

These Creamy Mustard Roasted Potatoes are a comforting side dish with a tangy Dijon mustard and rich cream sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 pounds Baby Potatoes Tender and perfect for roasting; any small potato variety works well.
  • 2 tablespoons Extra Virgin Olive Oil Adds moisture and flavor; drizzle as needed for roasting.
  • 1 teaspoon Kosher Salt Essential for enhancing all the rich flavors; adjust to taste.
  • 1 teaspoon Pepper Brings just the right amount of heat; season to your liking.
For the Mustard Cream Sauce
  • 2 tablespoons Butter Introduces a creamy richness to the sauce; substitute with olive oil if desired.
  • 1 medium Shallot Adds a hint of sweetness and depth; finely dice before use to mix easily.
  • 2 cloves Garlic Provides aromatic flavor; mince for optimal distribution in the sauce.
  • 1 cup Chicken or Vegetable Broth A flavorful base for your sauce; feel free to choose based on dietary needs.
  • 3 tablespoons Dijon Mustard Gives a creamy tang essential to the flavor profile; don’t skip this!
  • 1 tablespoon Grainy Mustard Adds texture and a sharp flavor; yellow mustard can be used if needed.
  • 1 cup Heavy Cream Creates that rich, velvety sauce; substitute with half-and-half for a lighter alternative.
  • 1 tablespoon Cornstarch Helps thicken the sauce for a perfect consistency; use flour if preferred.
  • 2 tablespoons Water Necessary for mixing with cornstarch to create a slurry; keep it handy for thickening.
  • 1 tablespoon Lemon Juice Brightens and balances rich flavors; a vital component for taste.
  • 2 tablespoons Fresh Dill Adds fresh herbaceous notes; can substitute with parsley, although flavors will vary.

Equipment

  • Baking sheet
  • Skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Spread the baby potatoes in a single layer on a baking sheet. Drizzle with extra virgin olive oil, and sprinkle with kosher salt and pepper. Toss well to coat.
  3. Roast the potatoes in the preheated oven for 35-40 minutes until golden brown and fork-tender.
  4. While the potatoes are roasting, heat butter and olive oil in a skillet over medium heat. Add finely diced shallots and sauté for 3-4 minutes until translucent. Stir in minced garlic and sauté for an additional minute.
  5. Pour chicken or vegetable broth into the skillet and bring to a gentle simmer. Whisk in Dijon and grainy mustard, seasoning with additional salt and pepper. Allow to reduce slightly.
  6. Add heavy cream, stirring to combine, and bring back to a simmer. Create a cornstarch slurry with water and add it to the sauce while stirring until thickened.
  7. Stir in lemon juice for brightness and adjust seasoning.
  8. Layer the roasted potatoes in a serving bowl and spoon the mustard cream sauce over them. Garnish with freshly chopped dill.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 3gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Ensure baby potatoes are uniform in size for even cooking. Use fresh herbs for the best flavor.

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