Description
Golden-brown baby potatoes, roasted to tender perfection, are generously coated in a rich, creamy mustard sauce. This comforting side dish offers a delightful contrast of textures, with the slightly crisp skin of the potatoes giving way to a fluffy interior, all enveloped in a smooth, tangy dressing. Fresh dill provides a bright, herbaceous finish, complementing the earthy potatoes and the piquant notes of the mustard.
Ingredients
- 1.5 lbs baby potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- For the Creamy Mustard Sauce:
- 0.5 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon fresh dill, finely chopped, plus extra for garnish
- 1 teaspoon apple cider vinegar (optional, for extra tang)
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 2–3 tablespoons water or milk, to adjust consistency
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the baby potatoes with olive oil, salt, and black pepper until evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until the potatoes are tender when pierced with a fork and their skins are golden and slightly crisp. Flip them halfway through cooking for even browning.
- While the potatoes are roasting, prepare the creamy mustard sauce. In a medium bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, whole grain mustard, chopped fresh dill, apple cider vinegar (if using), garlic powder, and onion powder.
- Gradually add water or milk, one tablespoon at a time, whisking until the sauce reaches your desired creamy consistency. It should be pourable but still thick enough to coat the potatoes.
- Once the potatoes are roasted, transfer them to a serving bowl. Drizzle generously with the creamy mustard sauce.
- Garnish with extra fresh dill before serving warm.
Notes
* For extra crispy potatoes, par-boil them for 5-7 minutes before roasting, then drain well and rough up the edges slightly before tossing with oil and seasoning.
* Adjust the amount of mustard to your preference; for a milder flavor, use less Dijon.
* The sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. You may need to add a splash of water or milk to loosen it before serving.
* Small red or yellow potatoes work best for this recipe due to their tender texture and thin skins.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 280 kcal
- Fat: 17g
- Carbohydrates: 30g
- Protein: 4g