Roasted Potato and Mushroom Salad with Mascarpone

Ingredients

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

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