Balsamic Roasted Potato Wedges

Balsamic Roasted Potato Wedges
Photo by Romulo Yanes


  • 4 large yellow-fleshed potatoes
  • ¼ teaspoon black pepper
  • 2 ½ tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 2 ½ tablespoons 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 ...

View full recipe at Epicurious


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