Vinegar Glazed Roasted Potatoes with Mascarpone

crispy + spiced potatoes roasted and tossed in a sweet vinegar glaze over top creamy mascarpone cheese

servings: 6

  • Author: Kayla Howey


  • 3 ½ lbs red potatoes, scrubbed/dried and quartered
  • olive oil
  • kosher salt
  • 2 tbsp Spice Tribe Mombacho Café (nicaraguan blend)
  • 1 cup apple cider vinegar
  • 4 tbsp butter
  • ¼ cup honey
  • 8 oz mascarpone cheese


  1. Preheat the oven to 400°F. Place the quartered potatoes onto a sheet pan. Drizzle with enough olive oil to coat the potatoes well. Sprinkle a good pinch of salt and the spice blend over top. Use your hands to toss well.
  2. Spread the potatoes out onto the sheet pan in one even layer, flat-sides facing down. Roast for 1 hour.
  3. When the potatoes have about 20 minutes left, pour the apple cider vinegar into a small saucepan. Place over medium-high heat and bring to a simmer. Lower the heat to medium-low and reduce the vinegar for about 12 minutes. Add the honey. Simmer for a few minutes longer. Turn off the heat and whisk in the butter, one tablespoon at a time.
  4. Transfer the potatoes to a large mixing bowl. Pour most of the glaze into the bowl and toss well. Spread the mascarpone cheese onto a large platter as a base. Mound the potatoes on top of the cheese. Drizzle any extra glaze over top.