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Balsamic Roasted Potato Wedges

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Balsamic Roasted Potato Wedges

Balsamic Roasted Potato Wedges

amanda

Equipment

  • - Cutting Board

  • - Chef's Knife (8-inch)

  • - Baking Sheet

  • - Oven Mitt

  • - Whisk

  • - Measuring Cups & Spoons

  • - Spatula

  • - Food Processor (optional, for mashing the potatoes)

  • - Salad Server or Serving Platter

  • - Balsamic Glaze Prep Set

Ingredients

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

  • 2 1/2 tablespoons extra-virgin olive oil

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 2 1/2 tablespoons balsamic vinegar

Instructions

1

Instruction 1

Put oven rack in lower third of oven and preheat oven to 450°F.
2

Instruction 2

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.
3

Instruction 3

Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.
4

Instruction 4

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