Name: Creamy Mustard Roasted Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European-Inspired
Ingredients: 3 lb (1.36 kg) baby potatoes; Extra virgin olive oil, as needed; Kosher salt, as needed; Black 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 more, to taste)

Creamy Mustard Roasted Potatoes

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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.

Author: Emma
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Side Dish
Method: Roasted, Simmered
Cuisine: European-Inspired, Modern
Diet: Vegetarian

Ingredients

3 lb (1.36 kg) baby potatoes

Extra virgin olive oil, as needed

Kosher salt, as needed

Black 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 more, to taste)

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Instructions

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.

Find it online: https://allcookedup.com/creamy-mustard-roasted-potatoes/