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Creamy Mustard Roasted Potatoes

Creamy Mustard Roasted Potatoes for Cozy Comfort Food Nights

Creamy Mustard Roasted Potatoes are a comforting side dish perfect for cozy winter evenings with friends and family.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 pounds Baby Potatoes Can substitute with larger potatoes, cut into similar-sized pieces.
  • 2 tablespoons Extra Virgin Olive Oil Used for drizzling over potatoes before roasting.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Pepper Use fresh black or white pepper to taste.
For the Sauce
  • 2 tablespoons Butter Can substitute with vegan butter or omit for a dairy-free version.
  • 1 medium Shallot Substitute with a small onion if shallots are unavailable.
  • 3 cloves Garlic Minced for aromatic depth.
  • 1 cup Chicken or Vegetable Broth Choose vegetable broth for a vegetarian option.
  • 2 tablespoons Dijon Mustard Can substitute with yellow mustard but will alter flavor.
  • 1 tablespoon Grainy Mustard Omit if unavailable.
  • 1 cup Heavy Cream Can substitute with half-and-half or non-dairy cream.
  • 1 tablespoon Cornstarch Can replace with a similar volume of flour or arrowroot powder.
  • 2 tablespoons Water Mix with cornstarch for slurry preparation.
  • 1 tablespoon Lemon Juice Can be replaced with white vinegar.
  • 2 tablespoons Fresh Dill Omit or replace with fresh parsley if unsure.

Equipment

  • Oven
  • baking sheet
  • Skillet
  • Parchment paper
  • mixing bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C) and gather a baking sheet lined with parchment paper.
  2. Wash and dry the baby potatoes, place them on the baking sheet, drizzle with extra virgin olive oil, season with kosher salt and pepper, and roast for 35-40 minutes until golden brown.
  3. In a skillet over medium heat, melt the butter with olive oil, add the chopped shallots and sauté for 3-4 minutes until soft, then stir in minced garlic for 1 minute.
  4. Pour in the chicken or vegetable broth and bring to a gentle simmer. Whisk in the Dijon and grainy mustard, seasoning with salt and pepper, and reduce for about 5-7 minutes until thickened.
  5. Combine the broth mixture with heavy cream in the skillet and bring to a simmer. Dissolve cornstarch in water, whisk into the sauce, and cook until thickened, about 2-3 minutes.
  6. Remove from heat and stir in lemon juice. Taste and adjust seasoning with more salt or pepper as needed.
  7. Layer roasted potatoes on a serving dish, spoon the creamy mustard sauce over the top, and sprinkle with fresh dill.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

These Creamy Mustard Roasted Potatoes are a delightful way to elevate any meal while providing comfort and warmth on a chilly evening!

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