Name: Creamy Mustard Roasted Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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

Description

Creamy Mustard Roasted Potatoes are crispy, golden baby potatoes tossed in olive oil and roasted until tender, then layered with a rich, tangy Dijon and grainy mustard cream sauce. Finished with fresh dill and a splash of lemon, this cozy side dish pairs beautifully with chicken, beef, pork, or seafood. Perfect for weeknights or holiday gatherings.

Ingredients

Scale

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

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Instructions

Preheat oven to 400°F.
Place baby potatoes on a baking sheet. Drizzle with olive oil and season generously with kosher salt and pepper. Toss to coat and spread into an even layer.
Roast for 35–40 minutes, until tender and golden brown.
Meanwhile, heat a skillet over medium heat. Add butter and 1 tablespoon olive oil.
Add diced shallot and sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute.
Carefully pour in the broth and bring to a simmer.
Whisk in Dijon mustard, grainy mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Simmer until reduced by about one-third.
Stir in heavy cream and return to a gentle simmer.
In a small bowl, combine cornstarch and water to form a slurry. Whisk into the sauce and cook until thickened, about 1 minute.
Stir in lemon juice and adjust seasoning if needed.
To serve, layer roasted potatoes in a bowl and spoon sauce over top. Sprinkle with fresh dill. Repeat layers until all potatoes and sauce are used.

Notes

Cut larger baby potatoes in half for even roasting.
Do not overcrowd the baking sheet or potatoes will steam instead of roast.
If sauce thickens too much, add a splash of broth or cream.
Store leftovers in the refrigerator for up to 3 days. Reheat potatoes in the oven or air fryer for best texture.
Substitute vegetable broth for a vegetarian version.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 320 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 45 mg