Balsamic Roasted Potato Wedges

From the kitchen of Carly

Crispy-edged potato wedges get their depth from balsamic vinegar, which caramelizes in the oven and coats each golden piece. Roasted hot and fast, they're the kind of side that steals the show from whatever main course you're serving.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 large yellow-fleshed potatoes (2 pounds total), scrubbed well
  • 12 1/2 tablespoons extra-virgin olive oil
  • 11 teaspoon kosher salt
  • 11/4 teaspoon black pepper
  • 12 1/2 tablespoons balsamic vinegar

Instructions

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

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