Balsamic Roasted Potato Wedges

Name: Balsamic Roasted Potato Wedges
Prep time: 10 min
Total time: 35 min
Yield: 4 - 6 Servings
Ingredients: 4 large yellow-fleshed potatoes (2 pounds total), scrubbed well; 2u00bd tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; u00bc teaspoon black pepper; 2u00bd tablespoons balsamic vinegar

By Leslie Blythe Potatoes, Side dish, Vegetarian Roasting

July 26, 2015

These Balsamic Roasted Potato Wedges get tossed with olive oil, salt and pepper and then sprinkled with balsamic vinegar at the end of baking. They are crispy on the outside and tender on the inside. These potato wedges are so crisp and flavorful, you'll want to eat them as a side dish for every meal!

Prep: 10 mins
Cook: 25 mins
Yields: 4 - 6 Servings

Ingredients

4 large yellow-fleshed potatoes (2 pounds total), scrubbed well

2½ tablespoons extra-virgin olive oil

1 teaspoon kosher salt

¼ teaspoon black pepper

2½ tablespoons balsamic vinegar

Directions

1Put oven rack in lower third of oven and preheat oven to 450°F.

2Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.

3Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.

4Serve sprinkled with remaining ½ tablespoon vinegar and salt to taste.

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