Creamy Mustard Roasted Potatoes Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Creamy Mustard Roasted Potatoes roast baby potatoes until golden crispy then smother in Dijon-grainy mustard cream sauce with fresh dill for steakhouse indulgence. Ready in 45 minutes, they serve 6 with caramelized edges and velvety tang.

Why This Recipe Works

Baby potatoes roast evenly without peeling. Dual mustards create complex tangy depth. Broth reduction concentrates flavor naturally. Cornstarch slurry thickens without flour taste. Lemon brightens richness perfectly. Layered serving traps steam for glossy finish.

Ingredients & Prep

Potatoes:

• 3 lbs baby potatoes
• 3 tbsp olive oil
• Kosher salt + pepper

Cream Sauce:

• 1 tbsp butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp grainy mustard
• 1 cup heavy cream
• 1 tsp cornstarch + 1 tbsp water
• 1 tbsp lemon juice
• 2 tbsp fresh dill, chopped

Step-by-Step Instructions

1. Preheat 400°F. Toss potatoes oil, salt, pepper; roast 35-40 minutes flip halfway golden.
2. Sauté shallot + garlic butter 3 minutes soft.
3. Add broth + mustards; simmer reduced by third.
4. Stir cream; simmer. Whisk cornstarch slurry; thicken 1 minute.
5. Add lemon + dill; season salt + pepper.
6. Layer potatoes + sauce serving bowl; garnish dill.

Flavor Variations

Storage Tips

Fridge airtight 4 days; reheat 375°F 15 minutes.

FAQs

Sauce separates?
Low heat; constant whisking.

Potatoes soggy?
Single layer roasting; hot pan.

Too tangy?
Less Dijon; more cream.

Conclusion

Creamy Mustard Roasted Potatoes steakhouse-hugs comfort crispy perfection.

Creamy Mustard Roasted Potatoes Recipe

Print Recipe

Creamy Mustard Roasted Potatoes feature golden baby potatoes roasted until crispy, then smothered in a rich tangy mustard cream sauce with fresh dill. Perfect comforting side dish blending roasted potato texture with decadent savory sauce for winter dinners or holiday meals.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Roasted Potatoes:
• 3 lbs baby potatoes (mixed yellow/red skins)
• 3 tbsp extra virgin olive oil
• 1½ tsp kosher salt
• ½ tsp black pepper
• Mustard Cream Sauce:
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 cup chicken or vegetable broth
• 2 tbsp Dijon mustard
• 1 tbsp grainy mustard
• 1 cup heavy cream
• 1 tbsp cornstarch + 1 tbsp water (slurry)
• 1 tbsp fresh lemon juice
• ¼ cup chopped fresh dill
• Salt and pepper to taste

Instructions

• 1. Preheat oven to 400°F. Halve larger baby potatoes. Toss with olive oil, salt, and pepper on parchment-lined baking sheet. Roast 35-40 minutes until golden and tender, flipping halfway.
• 2. While potatoes roast, make sauce: Heat butter and olive oil in skillet over medium. Sauté shallot 3-4 minutes until soft. Add garlic; cook 1 minute.
• 3. Add broth, both mustards, ½ tsp salt, ¼ tsp pepper. Simmer 5 minutes until reduced by third. Stir in cream; simmer. Whisk in cornstarch slurry; boil 1 minute until thickened. Add lemon juice and dill; season to taste.
• 4. Layer potatoes and sauce in serving bowl, sprinkling dill between layers. Serve warm.

Notes

• Baby potatoes hold shape best; larger ones need parboiling first.
• Use quality mustards Dijon for smoothness, grainy for texture.
• Make-ahead: Roast potatoes day before; reheat sauce gently.
• Vegetarian/vegan: Use vegetable broth and coconut cream substitute.
• Leftovers keep 3 days refrigerated; reheat with splash of cream.

Nutrition

• Serving Size: ¾ cup
• Calories: 280
• Sugar: 2g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 35mg

Keywords: creamy mustard roasted potatoes, mustard cream sauce potatoes, roasted baby potatoes