Description
Creamy Mustard Roasted Potatoes are a mouthwatering side dish that combines tender roasted baby potatoes with a luscious mustard cream sauce. This recipe brings together the earthy flavors of the potatoes and the zesty tang of Dijon and grainy mustard, creating a perfect complement for any meal. Ideal for family dinners, holiday feasts, or casual get-togethers, these creamy potatoes are sure to impress your guests with their delightful taste and elegant presentation. With easy preparation steps and versatile serving options, this dish is a must-try for any home cook looking to elevate their dining experience.
Ingredients
Scale
- 3 lb baby potatoes
- Extra virgin olive oil
- Kosher salt
- Pepper
- 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
Instructions
- Preheat oven to 400°F. Toss baby potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 35-40 minutes until golden brown.
- In a skillet over medium heat, melt butter with olive oil. Sauté shallots for 3-4 minutes, then add garlic and cook for another minute.
- Add broth to the skillet, bringing it to a simmer. Whisk in both mustards and seasonings; let reduce by one-third.
- Stir in heavy cream and bring back to simmer. Mix cornstarch with water to create a slurry; whisk into sauce until thickened. Add lemon juice and adjust seasoning.
- Serve roasted potatoes layered with creamy sauce and sprinkle with dill.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg