Balsamic Roasted Potato Wedges Recipe

Ingredients for Balsamic Roasted Potato Wedges

• 2 lbs Yukon Gold potatoes
• Extra Virgin Olive Oil
• Kosher Salt
• Black Pepper
• Balsamic Vinegar

How to Make Balsamic Roasted Potato Wedges

1. Preheat oven to 450°F (232°C). Position oven rack in the lower third of the oven.
2. Wash and thoroughly dry 2 lbs Yukon Gold potatoes. Halve each potato lengthwise, then cut each half into 4 wedges.
3. In a large bowl, toss potato wedges with 4 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Arrange potato wedges in a single layer on a large 17x11 inch baking sheet.
5. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
6. Remove from oven and drizzle with 2 tablespoons balsamic vinegar. Gently toss the pan to evenly coat the wedges.
7. Return to oven and roast for another 3-5 minutes, or until the balsamic vinegar has reduced and slightly caramelized.
8. Remove from oven and sprinkle with the remaining 1/2 tablespoon balsamic vinegar and additional salt to taste. Serve immediately and enjoy!