Balsamic Roasted Potato Wedges


Serves 4 to 6

Active time: 10 min Start to finish: 35 min



4 large yellow fleshed potatoes ( 2 lb total scrubbed well)

2 Tablespoons extra virgin olive oil

1 teaspoon kosher salt

teaspoon black pepper

2 Tablespoons balsamic vinegar


Put oven rack in lower third of oven and preheat oven to 450 degrees. Half each potato lengthwise, and 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). Arrange in one layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes. Sprinkle with 2 Tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes. Serve with remaining Tablespoon of vinegar and salt to taste.