Description
Crispy baby potatoes enveloped in a velvety mustard cream sauce, perfect for elevating any meal.
Ingredients
Scale
- 3 lb (1.36 kg) baby potatoes
- Extra virgin olive oil (as needed)
- Kosher salt (to taste)
- Freshly ground pepper (to taste)
- 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 more to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the baby potatoes and place them on a baking sheet. Drizzle with olive oil, then sprinkle generously with kosher salt and pepper. Toss to ensure they are well coated.
- Spread the potatoes out in a single layer on the baking sheet. Roast them in the oven for approximately 35-40 minutes, or until they’re tender and golden brown.
- In a skillet over medium heat, melt the butter and add about a tablespoon of olive oil. Sauté the finely diced shallot for 3-4 minutes until softened.
- Add the minced garlic and cook for another minute, until fragrant.
- Carefully pour in the broth and bring it to a gentle simmer. Whisk in the Dijon and grainy mustards, half a teaspoon of kosher salt, and a quarter teaspoon of pepper. Let it simmer for a few minutes until it reduces by about one-third.
- Incorporate the cream into the reduced broth. Bring back to a simmer.
- In a small bowl, mix the cornstarch and water to form a slurry. Whisk this into the cream sauce, cooking for another minute until thickened and bubbly.
- Stir in the lemon juice and adjust the seasoning as needed.
- To serve, layer the crispy potatoes in a serving dish and drizzle generously with the creamy sauce. Sprinkle chopped dill on top and enjoy the richness!
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: roasted potatoes, creamy sauce, side dish, comfort food, vegetarian