Balsamic Roasted Potato Wedges
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
34
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Put oven rack in lower third of oven and preheat oven to 450°F
2
Halve each potato lengthwise, then cut each half lengthwise into 4 wedges
3
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
4
Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes
5
Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes
6
Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste
7
Put oven rack in lower third of oven and preheat oven to 450°F
8
Halve each potato lengthwise, then cut each half lengthwise into 4 wedges
9
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
10
Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes
11
Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes
12
Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste