Mustard Roasted Potatoes – Crispy, Creamy & Flavor-Packed Side

Few side dishes balance simplicity and indulgence like Mustard Roasted Potatoes. Golden, crispy baby potatoes roasted to perfection, then coated in a rich, tangy Dijon cream sauce with dill — this recipe turns humble ingredients into something truly irresistible.

Why You’ll Love This Mustard Roasted Potatoes

• Crispy outside, creamy inside: Perfectly roasted texture every time.
• Bold mustard flavor: A mix of Dijon and grainy mustard for depth.
• Comfort food made elegant: Ideal for dinner parties or simple weeknights.
• Versatile pairing: Works with poultry, beef, or seafood.
• Quick cleanup: One pan, minimal prep, maximum payoff.

Perfect as a companion to Cranberry Orange Glazed Chicken, German Goulash, or even a cozy bowl of French Garlic Soup, this dish brings bold, comforting flavors to the table.

Ingredients You’ll Need For Mustard Roasted Potatoes

For the Potatoes

• 3 lb (1.36 kg) baby potatoes
• Extra virgin olive oil, as needed
• Kosher salt and pepper, to taste

For the Sauce

• 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

Instructions For The Best Mustard Roasted Potatoes

1. Preheat and prep:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
   
2. Roast the potatoes:
   Toss potatoes in olive oil, salt, and pepper. Spread evenly on the sheet and roast 35–40 minutes, flipping halfway, until crisp and golden.
   
3. Make the sauce:
   In a skillet, melt butter over medium heat. Add shallots and garlic, sauté until fragrant.
   
4. Add the liquids:
   Pour in broth, Dijon, grainy mustard, and cream. Whisk together, then bring to a simmer.
   
5. Thicken the sauce:
   Mix cornstarch with water and stir into sauce until thickened. Add lemon juice and fresh dill.
   
6. Combine:
   Toss roasted potatoes in the mustard sauce until well coated. Serve warm.

Expert Tips

• Use baby Yukon Golds for the creamiest interior.
• For extra crispiness, don’t overcrowd the baking pan.
• Add a sprinkle of Parmesan just before serving for a salty finish.
• Try this sauce over roasted cauliflower or asparagus for a twist.

Serving Suggestions

These potatoes pair beautifully with:

• French Chicken Casserole
• Portuguese Kale Soup
• Beef Braciole
• Shandong Roast Chicken

Storage & Reheating

Refrigerate:
Store leftovers in an airtight container for up to 3 days.

Reheat:

• Oven: 400°F for 10–12 minutes for crispiness.
• Stovetop: Sauté over medium heat with a splash of broth.
• Avoid microwaving to maintain texture.

Nutrition (Per Serving)

(Based on 6 servings)

• Calories: 310
• Protein: 4g
• Carbohydrates: 35g
• Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 410mg
• Fiber: 3g
• Sugar: 3g
• Calcium: 45mg
• Iron: 1mg

Frequently Asked Questions

Final Thoughts

These Mustard Roasted Potatoes strike the perfect balance of tangy, creamy, and crispy. Whether you serve them beside roasted meats or vegetarian mains, they’ll quickly become your new go-to side dish for any occasion.

For another cozy, flavorful comfort dish, try my German Cabbage and Dumplings — a rustic, heartwarming pairing that complements these potatoes beautifully.

Jake

Mustard Roasted Potatoes

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These Mustard Roasted Potatoes are crispy on the outside, creamy on the inside, and tossed in a tangy Dijon cream sauce with dill. A bold and comforting side dish perfect for poultry, beef, or vegetarian mains.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 lb baby potatoes
• extra virgin olive oil, as needed
• kosher salt and pepper, to taste
• 1 tbsp butter
• 1 shallot, finely diced
• 2 clove garlic, minced
• 1 cup chicken or vegetable broth
• 1.5 tbsp Dijon mustard
• 1 tbsp grainy mustard
• 0.75 cup heavy cream
• 1.5 tsp cornstarch
• 2 tsp water
• 1 tsp lemon juice
• 2 tbsp chopped fresh dill

Equipment

• oven
• baking sheet lined with parchment paper
• skillet for making the sauce
• whisk
• mixing bowl for tossing potatoes

Method

 

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss baby potatoes with olive oil, salt, and pepper. Spread evenly on baking sheet and roast for 35–40 minutes, flipping halfway through, until golden and crisp.
3. In a skillet, melt butter over medium heat. Add shallots and garlic, sauté until fragrant.
4. Pour in broth, Dijon mustard, grainy mustard, and cream. Whisk and bring to a simmer.
5. Mix cornstarch and water, then stir into sauce. Simmer until thickened. Add lemon juice and dill.
6. Toss roasted potatoes in the sauce until well coated. Serve warm.

Nutrition

Calories: 310kcalCarbohydrates: 35gProtein: 4gFat: 17gSaturated Fat: 8gCholesterol: 35mgSodium: 410mgFiber: 3gSugar: 3gCalcium: 45mgIron: 1mg

Notes

• Can be made dairy-free using coconut or cashew cream instead of heavy cream.

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