Balsamic Roasted Potato Wedges

Found in Gourmet Magazine. The balsamic vinegar adds a touch of sweetness with the acid.

• Ready In: 35 mins
• Serves: 4-6
• Yields: 1 batch

Ingredients

• 4  large potatoes, scrubbed well (2 lb total)
• 2 1⁄2 tablespoons extra virgin olive oil
• 1  teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 2 1⁄2 tablespoons  balsamic vinegar

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.