Mustard And Dill Roasted Potatoes
March 5, 2026
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (3 lbs) Small Purple Potatoes
- (3 TBS) Olive Oil
- (2 TBS) Grass-Fed Butter
- (2 cloves,) Minced Garlic
- (1 cup) Chicken Broth
- (1 TBS) Dijon Mustard
- (1 TBS) Stoneground Mustard
- (1 tsp) Salt
- (1 tsp) Ground White Pepper
- (3/4 cup) Heavy Cream
- (1 1/2) Corn Starch
- (2 tsp) Water
- (2 TBS) Chopped Fresh Dill
Directions
1 . Preheat the oven to 400 degrees. Wash the potatoes and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until crispy on the outside.
2. While the potatoes are roasting, prepare the Dijon dill sauce. Place a skillet over medium heat and melt the butter and 1 TBS olive oil. Add in the minced garlic and saute for about a minute. Carefully add the broth and bring to a simmer. Whisk in the Dijon mustard and stoneground mustard, salt, pepper, and onion powder. Allow this mixture to simmer until it reduces by about a third.
3. Add in the cream once the broth has reduced. While that comes to a simmer, make a slurry by combining water and corn starch. Whisk the slurry into the sauce and cook until the consistency has thickened.
4. Plate the potatoes and spoon the sauce over the potatoes. Top with freshly chopped dill and enjoy!
