Tender roasted baby potatoes smothered in a tangy mustard cream sauce are the perfect hearty side dish for a potato-loving hobbit on a cold winter’s eve.
Winter in Middle Earth
With the cold days and long nights of winter coming upon us, let us imagine the hearty and rustic fare that would warm tables across JRR Tolkien’s Middle Earth. As the nights lengthen and the days grow dark, we can wonder at what foods would be served in the great halls of the Dwarven kings or at the lavish feast tables of the Elven kingdoms. What delicacies would be served by the hobbits, snug in their cozy hobbit holes as the winds of winter howl across the land? Let us explore together some of the culinary delights from different lands for a Winter Feast in Middle Earth.
The Shire
It is well know that all hobbit’s share a deep and abiding love for po-tay-toes. These creamy mustard roasted potatoes are the perfect comforting side dish on a cold winter evening. Tender baby potatoes are roasted until golden brown and then smothered in a decadent cream sauce. The rich cream sauce gets its delightful tang from a dollop of both Dijon and grainy mustard. Fresh dill pairs beautifully with the tangy mustard sauce and adds freshness to this rich and savoury potato dish.
Ingredients
Potatoes: I used a mix of yellow flesh and red skinned baby potatoes but you could use your favourite potato instead. If using larger potatoes, they can be chopped into smaller pieces before roasting.
Mustard: The mustard cream sauce uses both Dijon and grainy mustard.
Broth: You can use either chicken or vegetable broth in this recipe.
Fresh dill: I strongly recommend using fresh dill in this recipe which adds freshness and an extra dimension of flavour. However, you can substitute with fresh parsley if you prefer – it won’t have the same flavour profile but it will add that hint of freshness and vibrant colour.
How to make Creamy Roasted Potatoes
Roast the potatoes
Preheat the oven to 400°F. Transfer the potatoes to a baking sheet. Drizzle with olive oil and season with kosher salt and pepper. Toss to coat and then spread out on the baking sheet. Roast the potatoes for 35 to 40 minutes until the potatoes are tender and browned.
Make the mustard cream sauce
Place a skillet over medium heat and add the butter and 1 tbsp olive oil. Add the finely diced shallot and sauté for 3 to 4 minutes until the shallots are softened. Add the minced garlic and sauté for another minute. Carefully add the broth to the skillet and bring to a simmer. Whisk in the Dijon and grainy mustards, 1/2 tsp kosher salt, and 1/4 tsp pepper. Allow the broth to simmer for a few minutes until it reduces by about a third.
Add the cream to the reduced broth and bring it back to a simmer. In a small cup or bowl, combine the cornstarch and water to make a slurry. Whisk the slurry into the cream sauce and cook for another minute until the sauce comes to a boil and thickens. Add the lemon juice and check the seasoning.
Serve the creamy mustard roasted Potatoes
To serve, arrange a layer of potatoes in a serving bowl and spoon over some of the sauce. Sprinkle with a little chopped dill. Repeat two or three times with the remaining potatoes, sauce, and fresh dill. Enjoy!
