Roasted Potatoes with Peas and Mascarpone

Roasted Potatoes with Peas and Mascarpone


  • 1 pound potatoes, washed and halved
  • 5 tablespoons olive oil
  • 1 teaspoon sea salt (or to taste)
  • 1 teaspoon black pepper
  • 2 cloves fresh garlic, minced
  • 1 tablespoon fresh dill (or more to taste)
  • mascarpone to taste
  • 1/4 cup green peas, removed from shell


  • Preheat the oven to 400°F and line a large baking sheet with parchment paper. Set aside.
  • In a large bowl toss the potatoes, olive oil, garlic, salt and pepper together so that the potatoes are completely coated.
  • Transfer the potatoes to the prepared pan and spread out into one layer, leaving room between each potato.
  • Roast for about 45 minutes, 20 minutes in stir the potatoes and cook until the potatoes are brown and crispy.
  • Allow potatoes to cool
  • Once cooled toss with fresh dill and peas.
  • Add mascarpone to taste
  • Serve immediately

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