Description
Roasted baby potatoes finished in a tangy, creamy mustard sauce, delivering a contrast of crisp, browned skins and a silky interior.
Ingredients
Scale
- 3 lb (1.36 kg) baby potatoes
- Extra virgin olive oil (as needed)
- Kosher salt (as needed)
- Pepper (as needed)
- 1 tbsp (14 g) butter
- 1 shallot (finely diced)
- 2 garlic cloves (minced)
- 1 cup (250 ml) chicken or vegetable broth
- 1 ½ tbsp (22 ml) Dijon mustard
- 1 tbsp (15 ml) grainy mustard
- ¾ cup (175 ml) heavy cream
- 1 ½ tsp (3.5 g) cornstarch
- 2 tsp (10 ml) water
- 1 tsp (5 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh dill (or as needed)
Instructions
- Preheat the oven to 400°F.
- Transfer the potatoes to a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 35-40 minutes until tender and browned.
- In a skillet over medium heat, add butter and olive oil, then sauté shallots for 3-4 minutes.
- Stir in garlic and sauté for another minute.
- Pour in broth, bring to a simmer, and whisk in mustards, salt, and pepper.
- Add heavy cream, bringing to a simmer again.
- Whisk cornstarch with water and add to the sauce to thicken.
- Stir in lemon juice, adjusting seasoning.
- Layer roasted potatoes in a serving bowl, spoon over mustard sauce, and sprinkle with dill before serving.
Notes
Serve immediately for best texture. Pair with roasted proteins for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg