I love this recipe because it transforms simple baby potatoes into something special without much effort. The mustard adds depth and brightness, the cream makes everything luxurious, and the dill ties it all together with freshness. It’s a side dish I’m always happy to serve for gatherings, but it’s just as perfect for a quiet dinner at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 lb baby potatoes extra virgin olive oil, as needed kosher salt, as needed pepper, as needed 1 tbsp butter 1 shallot, finely diced 2 garlic cloves, minced 1 cup chicken or vegetable broth 1 ½ tbsp Dijon mustard 1 tbsp grainy mustard ¾ cup heavy cream 1 ½ tsp cornstarch 2 tsp water 1 tsp lemon juice 2 tbsp chopped fresh dill
Directions
I begin by preheating the oven to 400°F. I transfer the potatoes to a baking sheet, drizzle them generously with olive oil, and season with kosher salt and pepper. I toss everything well, spread the potatoes out evenly, and roast them for 35 to 40 minutes until they’re tender inside and nicely browned.
While the potatoes roast, I place a skillet over medium heat and add the butter along with about 1 tablespoon of olive oil. I sauté the finely diced shallot for 3 to 4 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
I carefully pour the broth into the skillet and bring it to a simmer. I whisk in the Dijon mustard, grainy mustard, salt, and pepper, then let the mixture simmer for a few minutes until it reduces by about one-third.
Next, I add the heavy cream and bring the sauce back to a gentle simmer. In a small bowl, I mix the cornstarch and water to form a slurry, then whisk it into the sauce. I let it cook for about a minute until it thickens and comes to a light boil. I finish the sauce with lemon juice and taste to adjust the seasoning.
To serve, I arrange a layer of roasted potatoes in a serving bowl, spoon some of the sauce over the top, and sprinkle with chopped dill. I repeat the layers until all the potatoes and sauce are used.
Servings and timing
This recipe makes 6 servings. Prep time is about 10 minutes. Cook time is approximately 40 minutes. Total time comes to around 50 minutes.
Variations
I like experimenting with this recipe depending on the meal. Sometimes I add whole-grain mustard seeds for extra texture. Other times, I swap dill for thyme or parsley for a different herbal note. If I want a lighter version, I replace part of the cream with extra broth, and it still turns out flavorful and satisfying.
storage/reheating
I store leftover potatoes in an airtight container in the refrigerator for up to three days. When reheating, I prefer using the oven so the potatoes regain some crispness. I cover them loosely with foil and warm them until heated through. The microwave works as well, though the sauce will be softer.
FAQs
Can I use regular potatoes instead of baby potatoes?
I’ve used Yukon Gold or red potatoes with great results. I just cut them into evenly sized pieces so they roast properly.
Is this dish very mustard-forward?
I find the flavor balanced rather than overpowering. The cream softens the mustard, making it tangy but smooth.
Can I make this ahead of time?
I usually roast the potatoes and make the sauce ahead, then reheat and assemble just before serving.
What protein pairs well with these potatoes?
I love serving them with roasted chicken, grilled sausages, or baked fish. They’re very versatile.
Can I make this vegetarian?
I make it vegetarian by using vegetable broth instead of chicken broth, and it works perfectly.
Conclusion
These creamy mustard roasted potatoes are one of those dishes I keep coming back to because they’re simple, comforting, and full of flavor. I love how they feel both rustic and refined, making them suitable for everyday meals or special occasions. Once I make them, they tend to disappear fast from the table.
Golden roasted baby potatoes coated in a rich, tangy mustard cream sauce with garlic, shallots, and fresh dill—perfect as a hearty side dish for any meal.
Roast the Potatoes
Preheat oven to 400°F (200°C). Place baby potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread evenly. Roast for 35–40 minutes, or until tender and browned.
Make the Sauce
In a skillet over medium heat, add butter and 1 tbsp olive oil. Sauté diced shallot for 3–4 minutes until softened. Add minced garlic and sauté for 1 more minute.
Simmer with Mustard
Carefully pour in broth and bring to a simmer. Stir in Dijon mustard, grainy mustard, ½ tsp salt, and ¼ tsp black pepper. Let the broth simmer for a few minutes until reduced by about one-third.
Add Cream and Thicken
Stir in heavy cream and bring back to a simmer. In a small bowl, mix cornstarch and water to form a slurry. Whisk the slurry into the sauce and cook for another minute, until thickened. Stir in lemon juice and adjust seasoning as needed.
Assemble and Serve
In a large serving bowl or platter, layer some roasted potatoes and spoon over some of the sauce. Sprinkle with fresh dill. Repeat until all potatoes and sauce are used. Serve warm.
Notes
Use both Dijon and grainy mustard for flavor depth.
Fresh dill adds brightness—add more to taste.
Can be made vegetarian with vegetable broth.
Perfect side dish for poultry, fish, or grilled meats.
