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Balsamic Roasted Potato Wedges

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“Found in Gourmet Magazine. The balsamic vinegar adds a touch of sweetness with the acid.”
READY IN:
35mins
SERVES:
4-6
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

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.

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