Roasted Potato and Mushroom Salad with Mascarpone

Roasted Potato and Mushroom Salad with Mascarpone
Photo by Quentin Bacon


  • 2 lb. Yukon gold potatoes (about 6 medium), halved and cut into ¾-inch wedges
  • ½ cup mascarpone
  • 6 Tbs. extra-virgin olive oil
  • ¼ cup fresh orange juice
  • 1-½ tsp. red wine vinegar
  • Kosher salt and freshly ground black pepper
  • ¾ lb. small to medium cremini or white mushrooms, quartered
  • + 1 more ingredients
    • 1/3 cup thinly sliced scallions, white and green parts (about 4 small)

Position a rack in the center of the oven and heat the oven to 450°F. Coat a large rimmed baking sheet with 1 Tbs. of the oil.In a large bowl, toss the potatoes, 2 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. pepper. Arrange in a single layer on the prepared baking sheet. Roast until barely tender,...

View full recipe at Fine Cooking


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