Can I use a different type of potato?

Yes. Baby potatoes work best, but Yukon Golds, fingerlings, or small red potatoes also do well. Just cut larger potatoes into evenly sized pieces before roasting.

Can I make the sauce ahead of time?

You can make the sauce a little ahead and reheat it gently. Whisk well as it warms so it stays smooth. Add a splash of broth or cream if needed.

What if I do not have fresh dill?

Fresh parsley works as a substitute, though the flavor will be milder and less distinctive. Dill gives the dish its brightest finish, so use it if you can.

Is this dish too rich for everyday dinner?

Not at all. It feels rich, but the mustard and lemon keep the sauce from becoming heavy. That balance makes it suitable for both weeknights and special meals.

Could this count as a side dish for the holidays?

Absolutely. These potatoes fit beautifully into Classic Christmas Sides because they feel festive, hearty, and a little bit luxurious without being complicated.

Can I make this dish without cream?

You can try a lighter version with half-and-half, but the sauce will be thinner and less silky. The cream really gives it that luxurious texture.

Does this work as a warm snack?

Yes, actually. A small bowl of these potatoes can easily serve as one of those Warm Winter Snacks that disappears faster than it should. A very normal thing to do with potatoes, honestly.

Creamy Mustard Roasted Potatoes — Easy Comfort Food Dinner Side

Description

These Creamy Mustard Roasted Potatoes are roasted until golden and then coated in a silky mustard cream sauce with fresh dill. They make a cozy, flavorful side dish with just the right balance of rich, tangy, and savory.

Ingredients

Scale

3 lb baby potatoes
Extra virgin olive oil, for tossing
Kosher salt, to taste
Black pepper, to taste
1 tablespoon butter
1 shallot, very finely chopped
2 garlic cloves, minced
1 cup chicken broth or vegetable broth
1 1/2 tablespoons Dijon mustard
1 tablespoon grainy mustard
3/4 cup heavy cream
1 1/2 teaspoons cornstarch
2 teaspoons water
1 teaspoon lemon juice
2 tablespoons chopped fresh dill, plus more if desired

Instructions

Roast the potatoes
Heat the oven to 400°F. Place the potatoes on a baking sheet, drizzle them with olive oil, and season generously with salt and pepper. Toss well so they are evenly coated, then spread them out in a single layer. Roast for 35 to 40 minutes, or until the potatoes are browned and fork-tender.
Build the sauce
While the potatoes bake, set a skillet over medium heat and melt the butter with 1 tablespoon olive oil. Add the chopped shallot and cook for 3 to 4 minutes, just until softened. Stir in the garlic and cook for another minute.
Add the liquid and mustard
Pour in the broth carefully and bring it to a gentle simmer. Whisk in the Dijon mustard, grainy mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let the mixture simmer for a few minutes so it reduces by about one-third.
Finish the cream sauce
Stir in the heavy cream and return the sauce to a simmer. In a small bowl, mix the cornstarch with the water to create a slurry. Whisk the slurry into the sauce and cook for about 1 minute, until the sauce thickens and bubbles. Stir in the lemon juice and taste for seasoning.
Assemble and serve
Layer the roasted potatoes in a serving bowl and spoon some of the sauce over the top. Scatter with chopped dill. Repeat with the remaining potatoes, sauce, and dill until everything is used. Serve warm.