Ingredients for Balsamic Roasted Potato Wedges
- 2 lbs Yukon Gold potatoes
- 4 1/2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 tablespoons balsamic vinegar
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How to Make Balsamic Roasted Potato Wedges
- Preheat oven to 450°F (232°C). Position oven rack in the lower third of the oven.
- Wash and thoroughly dry 2 lbs Yukon Gold potatoes. Halve each potato lengthwise, then cut each half into 4 wedges.
- In a large bowl, toss potato wedges with 4 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Arrange potato wedges in a single layer on a large 17x11 inch baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
- Remove from oven and drizzle with 2 tablespoons balsamic vinegar. Gently toss the pan to evenly coat the wedges.
- Return to oven and roast for another 3-5 minutes, or until the balsamic vinegar has reduced and slightly caramelized.
- Remove from oven and sprinkle with the remaining 1/2 tablespoon balsamic vinegar and additional salt to taste. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
11g
Fat
6g
Carbs
21g
