Balsamic Roasted Potato Wedges

1. 1

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

2. 2

   Halve each potato lengthwise, then cut each half lengthwise into 4 wedges.

3. 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. 4

   Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.