top of page

Balsamic Roasted Potato Wedges

['4 large yellow-fleshed potatoes (2 pounds total), scrubbed well', '2 1/2 tablespoons extra-virgin olive oil', '1 teaspoon kosher salt', '1/4 teaspoon black pepper', '2 1/2 tablespoons 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 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 tablespoon vinegar and salt to taste.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page