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Creamy Mustard Roasted Potatoes

Creamy Mustard Roasted Potatoes for Cozy Winter Nights

These Creamy Mustard Roasted Potatoes are a comforting side dish, enveloped in a rich mustard cream sauce, perfect for cozy winter nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1-2 pounds Baby Potatoes Mix of yellow and red
  • 2 tablespoons Extra Virgin Olive Oil
  • to taste Kosher Salt
  • to taste Pepper
For the Sauce
  • 2 tablespoons Butter
  • 1 medium Shallot Diced finely
  • 2 cloves Garlic Minced
  • 1 cup Chicken or Vegetable Broth
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Grainy Mustard
  • 1 cup Heavy Cream
  • 1 tablespoon Cornstarch Mixed with water to make a slurry
  • 1 tablespoon Lemon Juice Freshly squeezed
  • to taste Fresh Dill Chopped; parsley can substitute

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Whisk
  • Measuring cups
  • measuring spoons
  • serving bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry 1 to 2 pounds of baby potatoes. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast for 35-40 minutes until golden brown and fork-tender.
  3. In a skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add finely diced shallot and sauté for 3-4 minutes until softened. Stir in 2 minced garlic cloves and sauté for one minute.
  4. Pour in 1 cup of broth, bringing it to a gentle simmer. Whisk in 2 tablespoons of Dijon mustard and 1 tablespoon of grainy mustard. Season with salt and pepper. Simmer until reduced by one-third (about 5-7 minutes).
  5. Stir in 1 cup of heavy cream and bring back to a simmer. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and whisk into the sauce. Cook for 2-3 minutes until thickened.
  6. Add a splash of lemon juice to the sauce, adjusting seasoning as necessary. Layer the roasted potatoes in a serving bowl and drizzle with the creamy mustard sauce. Garnish with chopped dill.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 400mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently to maintain texture.

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