Balsamic Roasted Potato Wedges

Ingredients for Balsamic Roasted Potato Wedges

• 4 large yellow-fleshed potatoes (900g total), scrubbed well

• 2 1/2 tablespoons extra-virgin olive oil

• 1 teaspoon kosher salt

• 1/4 teaspoons black pepper

• 40ml balsamic vinegar

How to make Balsamic Roasted Potato Wedges

Put oven rack in lower third of oven and preheat oven to 232°C.

Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. 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. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.

Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.

Serve sprinkled with remaining 1/2 tablespoons vinegar and salt to taste.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.