Balsamic Roasted Potato Wedges

Tangy, crispy and delicious…

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Balsamic Roasted Potato Wedges

Serves 4 to 6

4 large yellow-fleshed potatoes (2 lbs total), scrubbed well
2 1/2 Tbs extra-virgin olive oil
1 tsp kosher salt
1/4 tsp black pepper
2 1/2 Tbs balsamic vinegar

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

Halve 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.

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

Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste.

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One thought on “Balsamic Roasted Potato Wedges

  1. Leslie gave me a version of this recipe many years ago and it features regularly on our dinner table – especially good with a barbecue.

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