Welcome to My Favorite Roasted Baby Potatoes Recipe!
Hey there! If you love simple yet flavorful side dishes, you’re going to adore this roasted baby potatoes recipe with a creamy mustard sauce. I make this all the time when I want something comforting but with a little twist. The best part? It’s easy, quick, and packed with flavors that make those humble potatoes shine. Trust me, once you try this, it might just become your go-to side dish too!
Why I Love This Recipe (And You Will, Too!)
The thing that really gets me about this roasted baby potatoes recipe is how the crispy, golden potatoes pair perfectly with that creamy, slightly tangy mustard sauce. It’s such a beautiful balance — a touch of garlic, fresh dill for brightness, and a little kick from the chili flakes that I adjust depending on my mood. Plus, it’s perfect for so many meals, whether you’re making a hearty dinner or just a simple lunch.
Nutritional Benefits of Roasted Baby Potatoes
Potatoes often get a bad rap, but baby potatoes actually have some pretty good nutritional perks. They’re a great source of energy, thanks to their natural carbohydrates, and they contain essential vitamins like Vitamin C and some B vitamins. When you roast them with olive oil, you’re adding healthy fats, which help with absorption of fat-soluble vitamins. Plus, the dill adds antioxidants, and the little bit of garlic offers anti-inflammatory benefits. So, this isn’t just tasty—it’s a dish that gives you a nice nutrition boost as well.
Fun Variations You Can Try
- Swap the Sauce: If you want to go dairy-free, try swapping the sour cream with plant-based yogurt or a vegan mayo. It still gets that creamy texture and tangy zip.
- Herb Twist: Love fresh herbs? You can try parsley or tarragon instead of dill for a slightly different flavor profile.
- Spicy Variation: Add a pinch of smoked paprika or cayenne pepper instead of chili flakes for a smoky heat.
- Lemon Lover’s Version: Use a little extra lemon juice in the sauce for a bright, zesty finish that pairs beautifully with the potatoes.
How to Make Roasted Baby Potatoes with Creamy Mustard Sauce
Ingredients You’ll Need
- 1.5 lbs baby potatoes, halved or quartered
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1/2 cup sour cream or mayonnaise
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tsp red chili flakes (adjust to taste)
- Salt, to taste
- Black pepper, to taste
- Optional: 1 tsp lemon juice or apple cider vinegar
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). This ensures it’s nice and hot to get a crispy roast.
- Wash your baby potatoes and cut them into halves or quarters so they roast evenly.
- In a big bowl, toss the potatoes with olive oil, salt, and black pepper until everything is nicely coated.
- Spread the potatoes out on a baking sheet in one single layer. This helps them crisp up on all sides.
- Roast in the oven for 30 to 40 minutes, turning them halfway through so they brown evenly. You’re looking for a golden brown color and tender potatoes.
- While the potatoes roast, mix the creamy mustard sauce: combine Dijon mustard, sour cream or mayonnaise, minced garlic, chopped dill, and lemon juice or vinegar if you’re using it. Stir everything well, then add salt and pepper to taste.
- Once the potatoes are roasted, transfer them to a large bowl, pour the creamy sauce on top, and toss gently to make sure each piece is coated.
- Garnish with extra dill and sprinkle those red chili flakes for that subtle heat and pretty color pop.
- Serve immediately while warm and enjoy your delicious side dish!
Helpful Tips for the Best Roasted Potatoes
- Don’t overcrowd the pan! For crispy potatoes, give them space so they roast instead of steam.
- Use a good quality olive oil — it makes a real difference in flavor.
- If you want to prep ahead, you can roast the potatoes up to a day before and store them in the fridge. When ready, just warm them up and then toss with the sauce.
- If using garlic in the sauce feels too strong, you can reduce it to one clove or roast the garlic first for a milder taste.
All the Equipment You’ll Need
- Baking sheet (a rimmed one works best so the potatoes don’t fall off)
- Large mixing bowl
- Small bowl for the sauce
- Spoon or spatula for tossing
- Sharp knife and cutting board
- Measuring spoons and cups
Frequently Asked Questions
- Can I use other potatoes? Yes, but baby potatoes roast quicker and have a nicer texture. If you use larger potatoes, cut them into smaller pieces and increase the roasting time accordingly.
- Can I make this recipe vegan? Definitely! Swap sour cream or mayonnaise for vegan alternatives like coconut yogurt or vegan mayo.
- How spicy is the dish? The chili flakes add a mild heat which you can adjust to your liking. Feel free to omit them if you want a milder dish.
- Can I prepare the sauce ahead of time? Yes! The sauce keeps well in the fridge for a day or two, so you can get a head start.
- What can I serve this with? These potatoes pair well with grilled meats, roasted chicken, or even a fresh salad for a lighter meal.
Let’s Get Cooking!
So, what are you waiting for? Grab those baby potatoes and give this cozy, creamy roasted potato recipe a whirl. When you do, don’t forget to share your photos and how they turned out — I always love seeing what you make! Pin this recipe on Pinterest so you have it handy next time you want a little potato magic on your plate.
