Description
Crispy roasted baby potatoes smothered in a luxurious, tangy mustard and dill cream sauce. An easy, elegant side dish perfect for any occasion.
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 oven to 400°F. Toss potatoes with oil, salt, and pepper on a baking sheet. Roast for 35-40 mins until tender and browned.
- In a skillet, melt butter with 1 tbsp oil. Sauté shallot for 3-4 mins, add garlic for 1 min.
- Add broth, simmer to reduce by 1/3. Whisk in mustards, ½ tsp salt, ¼ tsp pepper.
- Add cream, return to a simmer. Whisk cornstarch and water into a slurry, then whisk into sauce. Cook 1 min until thickened.
- Off heat, stir in lemon juice. Layer roasted potatoes with sauce and fresh dill in a bowl. Serve.
Notes
For best results, do not overcrowd the potatoes on the baking sheet. Sauce can be made ahead and reheated gently.
Keywords: creamy mustard potatoes, roasted potato recipe, easy side dish, mustard cream sauce, potato side dish, dill potatoes
