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Creamy Mustard Roasted Potatoes

Creamy Mustard Roasted Potatoes for Heartwarming Dinners

Discover the delightful Creamy Mustard Roasted Potatoes, a perfect side for any cozy dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Baby Potatoes Feel free to substitute with your preferred variety.
  • 3 tablespoons Extra Virgin Olive Oil Adjust according to your desired crispness.
  • to taste Kosher Salt
  • to taste Black Pepper
For the Sauce
  • 2 tablespoons Butter Can substitute with more olive oil for a dairy-free option.
  • 1 medium Shallot Yellow onion makes a good substitute.
  • 2 cloves Garlic Always opt for fresh garlic for the best results.
  • 1 cup Chicken or Vegetable Broth Use vegetable broth for a vegetarian version.
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Grainy Mustard Extra Dijon can be used if unavailable.
  • 1 cup Heavy Cream Consider using half-and-half for a lighter alternative.
  • 1 tablespoon Cornstarch Flour can be an alternative if cornstarch isn’t available.
  • 2 tablespoons Water For making a slurry to thicken the sauce.
  • 1 tablespoon Lemon Juice Fresh juice is best, but bottled can work in a pinch.
  • 2 tablespoons Fresh Dill Fresh parsley can substitute for a similar note.

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Spread baby potatoes on a large baking sheet in a single layer. Drizzle with extra virgin olive oil and season with kosher salt and pepper. Toss to coat.
  3. Roast the potatoes for 35-40 minutes, shaking halfway through to ensure even color.
  4. Heat a skillet over medium heat and add butter and a splash of olive oil. Sauté diced shallots for 3-4 minutes until translucent.
  5. Add minced garlic to the skillet and cook for an additional minute until fragrant.
  6. Pour in the chicken or vegetable broth and bring to a simmer. Whisk in Dijon mustard and grainy mustard, adding more salt and pepper to taste.
  7. Stir in heavy cream, returning to a simmer for a rich texture.
  8. Create a cornstarch slurry with water and whisk into the sauce, cooking until thickened to desired consistency.
  9. Squeeze in fresh lemon juice and adjust seasoning before serving.
  10. Layer roasted potatoes in a serving dish and drizzle the creamy mustard sauce over. Garnish with fresh dill.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Ensure that potatoes are evenly sized for uniform roasting and adjust seasoning to your taste before serving.

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