Picnic Idea Creamy Mustard Roasted Potatoes for Cozy Gatherings

Enjoy these Creamy Mustard Roasted Potatoes, perfect for a cozy gathering or picnic!

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

2 pounds Baby Potatoes The star of the dish; use whole for a delightful bite.
3 tablespoons Extra Virgin Olive Oil Keeps the potatoes moist and enhances flavor; drizzle generously.
to taste Kosher Salt Season to your preference for that essential taste boost.
to taste Black Pepper Season to your preference for that essential taste boost.

For the Sauce

2 tablespoons Butter Adds a rich depth to the creamy sauce.
1 medium Shallot Provides a subtle sweetness; swap with onion if you’re in a pinch.
3 cloves Garlic Infuses the sauce with aromatic goodness; fresh is best.
1 cup Chicken or Vegetable Broth Sets the foundation of flavor; choose based on dietary needs.
3 tablespoons Dijon Mustard Offers that signature tang; this is vital for Creamy Mustard Roasted Potatoes!
2 tablespoons Grainy Mustard Adds texture and complexity; don’t skip this!
1 cup Heavy Cream For a luxurious, velvety sauce.
1 tablespoon Cornstarch Thickens the sauce beautifully; essential for that perfect coating.
2 tablespoons Water Mix with cornstarch to create your slurry for thickening.
1 tablespoon Lemon Juice Brightens the entire dish with its zesty kick.
2 tablespoons Fresh Dill A fragrant finish that elevates the dish; substitute with parsley if needed.

Equipment

Oven
baking sheet
medium skillet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Wash and dry the baby potatoes thoroughly.
Arrange the baby potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
Roast in the oven for 35-40 minutes, or until golden and fork-tender.
In a skillet, melt butter and olive oil over medium heat. Sauté chopped shallots for 3-4 minutes, then add minced garlic and sauté for 1 more minute.
Pour in broth, bring to a simmer, and whisk in Dijon and grainy mustard with salt and pepper. Simmer for 5-7 minutes.
Stir in heavy cream and bring back to a gentle simmer. Mix cornstarch with water to create a slurry, then whisk into the sauce until thickened.
Squeeze lemon juice into the sauce, adjusting seasoning to taste. The sauce should coat the back of a spoon.
Layer roasted potatoes on a platter and drizzle with creamy mustard sauce. Sprinkle with fresh dill before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gCholesterol: 60mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 5mg

Notes

For best results, use fresh ingredients and adjust mustard levels as desired. Garnish with fresh dill for enhanced flavor.

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