Best 6 Baby Potatoes In Mustard Sauce Recipes

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**Baby Potatoes in Mustard Sauce: A Symphony of Flavors**

Embark on a culinary journey with our delightful recipe for baby potatoes enveloped in a luscious mustard sauce. This delectable dish promises a harmonious blend of tangy, creamy, and earthy flavors that will tantalize your taste buds. The tender baby potatoes, roasted to perfection, serve as a delectable canvas for the vibrant mustard sauce, crafted from a medley of Dijon mustard, white wine, and chicken broth. Accompanying this exquisite main course are three additional recipes that will elevate your dining experience: a refreshing cucumber salad with a zesty dressing, a creamy and flavorful mashed cauliflower, and a decadent chocolate mousse for a sweet conclusion. Prepare to indulge in a symphony of flavors with our baby potatoes in mustard sauce and its accompanying recipes, guaranteed to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

MUSTARD-ROASTED POTATOES



Mustard-Roasted Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees.
  • Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
  • Serve hot sprinkled with chopped parsley and a little extra salt.

GRILLED POTATOES WITH MUSTARD-GARLIC DRESSING



Grilled Potatoes with Mustard-Garlic Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 pounds new potatoes
Kosher salt
3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
2 cloves garlic, finely chopped
Freshly ground black pepper
1/2 cup extra-virgin olive oil
Canola oil, for tossing
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly.
  • While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.
  • Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes.
  • Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.

PATRIOTIC POTATOES WITH MUSTARD SAUCE



Patriotic Potatoes with Mustard Sauce image

Show your true spirit with a bowl of red, white and blue potatoes dressed with bacon and sour cream. They're tops in my hit parade of patriotic dishes. -Julie Murphy, Peachtree City, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 16

8 small red potatoes
8 small white potatoes
8 small blue potatoes
3 tablespoons canola oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper
SAUCE:
6 bacon strips, cooked and crumbled
2/3 cup sour cream
1/3 cup mayonnaise
1/4 cup stone-ground mustard
1 tablespoon brown sugar
2 teaspoons minced fresh chives
1/4 teaspoon paprika

Steps:

  • Preheat oven to 425°. Toss together first 8 ingredients. Transfer to a large cast-iron skillet or shallow roasting pan. Roast until tender, 30-35 minutes, stirring occasionally., Mix sauce ingredients. Serve with potatoes.

Nutrition Facts : Calories 300 calories, Fat 19g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 402mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

BABY POTATOES IN MUSTARD SAUCE



Baby Potatoes in Mustard Sauce image

I got this recipe from my mother in law in 1978 when I was still at school, my hubby was then my boyfriend, he loves this potato dish so I asked for the recipe to IMPRESS him. After all these year I still make this dish for him.

Provided by JeanineD 2

Categories     Potato

Time 40m

Yield 1 Large bowl, 4 serving(s)

Number Of Ingredients 7

12 baby potatoes
5 ml salt
20 ml butter
20 ml cake flour
125 ml cold water
200 ml evaporated milk
25 ml Dijon mustard

Steps:

  • Cook the baby potatoes in their jacket in salted water until soft.
  • While the potatoes are cooking make the sauce,.
  • Melt the butter the add the cake flour, stir until well blended.
  • Add the water gradually stirring constantly until boiling point, then add the evaporated milk, mustard and salt, bring to the boil once boiling point is reached remove from the stove.
  • Remove the skin off of the potatoes, put them back into the pot with the mustard sauce heat through, and serve.

HONEY-MUSTARD ROASTED POTATOES



Honey-Mustard Roasted Potatoes image

Oven-roasted baby red potatoes in a zesty honey mustard sauce that is sweet and tangy with a slight kick to it.

Provided by jerecar

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 9

cooking spray
3 tablespoons olive oil
3 tablespoons mustard
2 tablespoons honey
2 green onions, minced
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 pounds baby red potatoes, scrubbed and quartered

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
  • Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
  • Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 30.7 g, Fat 7.3 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 291.6 mg, Sugar 7.5 g

MUSTARD-ROASTED POTATOES



Mustard-Roasted Potatoes image

Provided by Molly Stevens

Categories     Garlic     Mustard     Potato     Side     Roast     Christmas     Vegetarian     Low Cal     High Fiber     Fall     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Steps:

  • Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
  • Transfer potatoes to serving bowl.

Tips:

  • For the best results, choose small, uniform baby potatoes. This will ensure that they cook evenly.
  • If you don't have Dijon mustard, you can substitute another type of mustard, such as yellow or brown mustard.
  • If you prefer a creamier sauce, you can add a little bit of heavy cream or sour cream.
  • Garnish the dish with fresh parsley, chives, or dill for a pop of color and flavor.
  • Serve the baby potatoes in mustard sauce with your favorite protein, such as grilled chicken, fish, or steak.

Conclusion:

This recipe for baby potatoes in mustard sauce is a delicious and easy-to-make side dish that is perfect for any occasion. The potatoes are tender and flavorful, and the mustard sauce is creamy and tangy. This dish is sure to be a hit with your family and friends.

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