Roasted Russet Wedges with Balsamic Vinegar and Rosemary

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   In a large bowl, combine the olive oil, balsamic, salt, rosemary and some pepper.

3. 3

   Toss the potato wedges with the mixture and spread them in one layer evenly onto two baking sheets.

4. 4

   Roast the potatoes, turning over once, until golden brown and cooked through, about 20 minutes.

5. 5

   Sprinkle with the Parmesan and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.