Imagine a side dish so tantalizing that it steals the spotlight from the main course - these Vinegar Glazed Roasted Potatoes with Mascarpone are about to become your new culinary obsession! Crispy on the outside, creamy on the inside, and bursting with a perfect balance of tangy and rich flavors, this recipe transforms humble potatoes into a gourmet experience that will have everyone at the table begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound small potatoes
- 1/4 cup white vinegar
- 1/2 cup mascarpone cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Wash the small potatoes thoroughly and pat them dry with a clean kitchen towel. If the potatoes are larger than bite-sized, cut them into uniform 1-inch chunks to ensure even roasting.
- In a large mixing bowl, toss the potatoes with olive oil, ensuring each potato is evenly coated. Sprinkle generously with salt and freshly ground black pepper.
- Spread the potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows them to roast and crisp up evenly.
- Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes, turning the potatoes halfway through cooking to ensure even browning.
- During the last 5 minutes of roasting, drizzle the white vinegar over the potatoes. The vinegar will create a tangy glaze and help caramelize the potato edges.
- Remove the potatoes from the oven when they are golden brown, crispy on the outside, and tender on the inside. Test with a fork for doneness.
- Transfer the roasted potatoes to a serving dish and immediately dollop with room temperature mascarpone cheese.
- Gently mix the mascarpone through the warm potatoes, allowing it to slightly melt and create a creamy coating.
- Garnish with fresh herbs like chopped chives or parsley if desired, and serve immediately while hot and crispy.
Tips
- • Choose small, waxy potatoes for the best texture and even roasting • Pat potatoes completely dry before seasoning to ensure maximum crispiness • Use a large baking sheet and spread potatoes in a single layer to prevent steaming • Don't overcrowd the pan - this is crucial for achieving that golden, crispy exterior • Turn potatoes halfway through cooking to ensure even browning • The vinegar drizzle is key - it adds a brilliant tangy glaze and helps caramelize the edges • Let mascarpone come to room temperature for easier mixing • Serve immediately while potatoes are hot and crisp for the best eating experience • Experiment with different herb garnishes like rosemary, thyme, or chives for added flavor
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 3g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 25mg
