Balsamic Roasted Potato Wedges


  • 4 large yellow-fleshed potatoes, scrubbed well
  • 2 1/2 T EVOO
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 1/2 T Balsamic Vinegar


  • Put oven rack in lower third of oven and preheat oven to 450°F.
  • Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with EVOO, salt, and pepper in a 17- by 11- inch shallow baking pan and arrange in 1 layer.
  • Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.
  • Sprinkle with 2 Tablespoons Balsamic vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.
  • Serve sprinkled with remaining ½ Tablespoon Balsamic Vinegar and salt to taste.

F. Oliver’s Oil and Vinegar recommendations: