Description
Crispy roasted baby potatoes tossed in a rich and tangy creamy mustard sauce, delivering a perfect balance of texture and flavor.
Ingredients
- 1 kg baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Toss the halved potatoes with olive oil, salt, pepper, and garlic powder until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast for 35–40 minutes, turning halfway through, until golden and crispy.
- Meanwhile, melt butter in a pan over medium heat and sauté minced garlic for about 1 minute until fragrant.
- Stir in heavy cream, Dijon mustard, and whole grain mustard. Simmer gently for a few minutes until slightly thickened.
- Transfer roasted potatoes to a large bowl and pour the sauce over them.
- Toss well to coat the potatoes evenly.
- Sprinkle chopped fresh parsley on top before serving.
Notes
- Do not overcrowd the baking sheet to ensure crispy potatoes.
- Turn potatoes halfway through roasting for even browning.
- Adjust mustard quantity to control flavor intensity.
- For extra richness, add grated parmesan.
- Fresh herbs like thyme or rosemary can enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
