Go Back
–+ servings
Delicious creamy mustard roasted potatoes served for a comforting dinner

Creamy Mustard Roasted Potatoes

A creamy, flavorful comfort food dish featuring tender roasted potatoes smothered in a rich mustard sauce. Perfect for cozy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the roasted potatoes

  • 1.5 pounds Baby Potatoes Small and tender
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 teaspoon Freshly Ground Pepper

For the sauce

  • 2 tablespoons Butter Or olive oil for dairy-free
  • 1 medium Shallot Diced
  • 3 cloves Garlic Minced
  • 1 cup Chicken or Vegetable Broth Low-sodium recommended
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Grainy Mustard
  • 1 cup Heavy Cream Or half-and-half
  • 2 tablespoons Cornstarch For thickening
  • 1 cup Water For cornstarch slurry
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Fresh Dill Chopped

Instructions
 

Preparation

  • Preheat your oven to 425°F (220°C). Wash the baby potatoes and cut them in half if they are larger. Toss them in a bowl with olive oil, salt, and pepper until well coated. Spread the potatoes evenly on a baking sheet.

Roasting the Potatoes

  • Roast the potatoes in the preheated oven for about 20 minutes or until they are golden brown and tender. Stir halfway through for even cooking.

Making the Sauce

  • In a large skillet, melt the butter (or heat olive oil) over medium heat. Add the diced shallot and minced garlic, cooking until they are soft. Then, pour in the chicken or vegetable broth. Stir in the Dijon mustard and grainy mustard.

Thickening

  • In a small bowl, mix the cornstarch with water to make a slurry. Add this slurry to the skillet along with the heavy cream. Stir continuously and simmer until the sauce thickens.

Final Touches

  • Add lemon juice and fresh dill to the sauce, mixing well. Once the potatoes are done roasting, pour the creamy mustard sauce over the potatoes in the baking sheet. Toss gently to coat.

Serving

  • Return the coated potatoes to the oven for an additional 5 minutes to warm everything through.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through. For a dairy-free version, substitute heavy cream with a non-dairy alternative and butter with olive oil.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 25gSaturated Fat: 10gSodium: 500mgFiber: 3gSugar: 2g
Keyword Comfort Food, Creamy Potatoes, Easy Side Dish, Mustard Sauce, Roasted Potatoes
Tried this recipe?Let us know how it was!