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Creamy Mustard Roasted Potatoes

Creamy Mustard Roasted Potatoes: Cozy Comfort in Every Bite

Creamy Mustard Roasted Potatoes are a delightful twist on the classic potato, with a rich mustard cream sauce that makes them the perfect side dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dishes
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Baby Potatoes Mix yellow and red for color.
  • 3 tablespoons Extra Virgin Olive Oil Melted butter is an alternative.
  • 1 teaspoon Kosher Salt Adjust according to preference.
  • 1/2 teaspoon Pepper Feel free to adjust based on heat tolerance.
For the Sauce
  • 2 tablespoons Butter Substitute with additional olive oil for a dairy-free version.
  • 1 medium Shallot Onion makes a perfect stand-in.
  • 3 cloves Garlic Garlic powder can be used instead.
  • 1 cup Chicken or Vegetable Broth Homemade broth is best.
  • 2 tablespoons Dijon Mustard Whole grain mustard is an excellent alternative.
  • 1 tablespoon Grainy Mustard Can be omitted for a smoother sauce.
  • 1/2 cup Heavy Cream Coconut cream is a dairy-free substitute.
  • 1 tablespoon Cornstarch All-purpose flour can be an alternative.
  • 2 tablespoons Water Used for cornstarch slurry.
  • 1 tablespoon Lemon Juice Use vinegar if no fresh lemons are available.
  • 2 tablespoons Chopped Fresh Dill Parsley can be used as a substitute.

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Mixing Bowl
  • Small Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (204°C) and prepare a baking sheet with olive oil or parchment paper.
  2. Wash and dry the baby potatoes, place them in a mixing bowl, and toss with olive oil, salt, and pepper.
  3. Spread the seasoned potatoes on the baking sheet and roast for 35-40 minutes until tender and golden-brown.
  4. Heat a skillet over medium heat, add butter and olive oil, then sauté chopped shallot for 5 minutes. Add garlic and cook for 1 more minute.
  5. Pour in broth, stir in Dijon and grainy mustard; season with salt and pepper. Simmer for 3-4 minutes.
  6. Lower the heat, stir in heavy cream, then mix cornstarch with water and gradually add to sauce until thickened.
  7. Finish with lemon juice and adjust seasoning.
  8. Layer roasted potatoes in a bowl, pour sauce over and top with dill. Serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 500mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Ensure potatoes are evenly coated for the best flavor. Watch the sauce thickness while cooking for optimal creaminess. Fresh herbs enhance flavor significantly.

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