Best 9 Baby Potatoes In Mustard Sauce Recipes

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Craving a dish that is creamy, tangy, and bursting with flavor? You're in luck. We've gathered a collection of delectable recipes for baby potatoes drenched in a luscious mustard sauce. From classic French preparations to innovative fusion creations, our recipes are sure to tantalize your taste buds. So, grab your aprons, and let's dive into the world of baby potatoes and mustard sauce.

Let's cook with our recipes!

GRILLED BABY POTATOES WITH DIJON MUSTARD & THYME



Grilled Baby Potatoes with Dijon Mustard & Thyme image

A thick Dijon mustard marinade gives these grilled baby potatoes great texture and flavor. Perfect for a summer cookout!

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 35m

Yield 4-6

Number Of Ingredients 8

1 pound baby Yukon Gold potatoes
¼ cup mayonnaise, best quality such as Hellman's or Duke's
¼ cup Dijon mustard
1 tablespoon + 1 teaspoon salt
¼ teaspoon freshly ground black pepper
3 cloves garlic, minced
2 teaspoons chopped fresh thyme (rosemary would also work well, or a combination)
1 tablespoon chopped fresh Italian parsley, for garnish (optional)

Steps:

  • Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
  • Preheat the grill to medium-high heat.
  • In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
  • Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
  • Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
  • Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.

Nutrition Facts : Calories 134, Fat 8g, Carbohydrate 14g, Protein 2g, Sugar 1g, Fiber 2g, Sodium 503mg, Cholesterol 4mg

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.

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.

ROASTED BABY POTATOES



Roasted Baby Potatoes image

Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!

Provided by Jenny

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
  • Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g

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.

MUSTARD-GLAZED ROAST NEW POTATOES



Mustard-glazed roast new potatoes image

The mild mustard flavour on these crisp little roasties goes perfectly with roasts and casseroles

Provided by James Martin

Categories     Dinner, Side dish

Time 1h

Number Of Ingredients 4

1 ¼kg new potato , halved
3 thyme sprigs
3 tbsp extra-virgin olive oil
1 tbsp wholegrain mustard

Steps:

  • Preheat the oven to 230C/210C fan/ gas 8. Arrange the potatoes on a large baking tray. Add the thyme, drizzle with 2 tbsp of the olive oil, season and toss to coat. Cook in the oven for 50 mins or until crisp.
  • To finish the potatoes, toss with the mustard, drizzle with the remaining olive oil, season and serve.

Nutrition Facts : Calories 149 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • Choose the right potatoes: For this recipe, small, waxy potatoes like Yukon Gold or baby potatoes work best. They hold their shape well and won't fall apart in the sauce.
  • Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and fall apart in the sauce. To check if the potatoes are done, insert a fork into the center of a potato. If the fork goes in and out easily, the potatoes are done.
  • Make sure the sauce is thick enough: The sauce should be thick enough to coat the potatoes and vegetables. If the sauce is too thin, it will be watery and bland. To thicken the sauce, simmer it for a few minutes until it reaches the desired consistency.
  • Serve immediately: This dish is best served hot and fresh. The potatoes and vegetables will be at their best if they are served immediately after they are cooked.

Conclusion:

This recipe for baby potatoes in mustard sauce is a delicious and easy side dish that can be served with a variety of main courses. The potatoes are tender and flavorful, and the sauce is creamy and tangy. This dish is sure to please everyone at your table.

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