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Creamy Mustard Roasted Potatoes

Creamy Mustard Roasted Potatoes That Warm Your Soul

Creamy Mustard Roasted Potatoes are a comforting, vegetarian-friendly side dish perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Baby Potatoes Feel free to swap for larger potatoes cut into smaller pieces.
  • 2 tablespoons Extra Virgin Olive Oil Adjust to your taste preference.
  • 1 teaspoon Kosher Salt Tweak the amount according to your liking.
  • 1/2 teaspoon Pepper Use freshly ground for the best taste.
For the Cream Sauce
  • 2 tablespoons Butter Substitute with additional olive oil for a dairy-free version.
  • 1 small Shallot Yellow onion works as an excellent replacement.
  • 2 cloves Garlic Cloves Mince for even distribution throughout the sauce.
  • 1 cup Chicken or Vegetable Broth Opt for vegetable broth to keep it vegetarian-friendly.
  • 2 tablespoons Dijon Mustard Adds tang.
  • 2 tablespoons Grainy Mustard Omit if you don’t have it.
  • 1 cup Heavy Cream Feel free to use half-and-half or non-dairy cream for lighter alternatives.
  • 1 tablespoon Cornstarch Arrowroot can be used as a corn-free substitute.
  • 1/4 cup Water Needed to create the cornstarch slurry.
  • 1 tablespoon Lemon Juice Brightens the sauce's flavor.
  • 2 tablespoons Chopped Fresh Dill Switch to parsley for a different herbal note.

Equipment

  • Oven
  • Baking Sheet
  • skillet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash and dry the baby potatoes thoroughly, then place them on a lined baking sheet in a single layer.
  2. Drizzle potatoes with olive oil, then sprinkle with salt and pepper. Roast for 35-40 minutes until golden brown and fork-tender, stirring halfway through.
  3. In a skillet over medium heat, melt butter with olive oil. Add shallots and sauté for 3-4 minutes until soft and fragrant.
  4. Add minced garlic to the shallots, cooking for an additional minute. Pour in broth and simmer until slightly reduced.
  5. Whisk in both mustards, seasoning with salt and pepper. Let reduce further for about 5 minutes.
  6. Stir in heavy cream until smooth. Mix cornstarch with water to form a slurry and incorporate into the sauce, cooking until thick.
  7. Remove from heat and stir in lemon juice and dill just before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Ensure potatoes are spread out for even roasting and taste the sauce while cooking to adjust seasonings.

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