Roasted Potato and Mushroom Salad with Mascarpone

Photo by Quentin Bacon
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)
- 1-½ tsp. red wine vinegar
- ¾ lb. small to medium cremini or white mushrooms, quartered
- + 1 more ingredients
-
- Kosher salt and freshly ground black pepper
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,...
You also might like
Field Salad with Roasted Leeks, Mushrooms, and Feta Recipe

Creamy White Polenta with Mushrooms and Mascarpone Recipe

Roasted Shrimp and Mushrooms with Ginger and Green Onions Recipe

Potato Gratin with Porcini Mushrooms and Mascarpone Cheese Recipe

Chicken with Truffles, Wild Mushrooms and Potatoes Recipe

Mashed Potatoes with Garlic, Mascarpone, and Caramelized Leeks Recipe

Risotto with Porcini Mushrooms and Mascarpone Recipe

Best Wine Deals
-
$19.9920% offPonzi Vineyards Pinot Noir Tavola 2014
-
$24.9926% offBreggo Cellars Chardonnay 2011
Comments