Balsamic Roasted Potato Wedges

A community recipe by hobbycook

Not tested or verified by Nigella.com

Introduction

I make these potato wedges when I want something that's high on taste but as they are not fried, I don't need to worry about the calories. I got this recipe from a cookery site, I don't remember which.

Ingredients

Serves: 3-4

Metric Cups

4 large potatoes (scrubbed)
2 tablespoons olive oil
1 teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons balsamic vinegar

4 large potatoes (scrubbed)
2 tablespoons olive oil
1 teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons balsamic vinegar

Method

Balsamic Roasted Potato Wedges is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put oven rack in lower third of oven and preheat oven to 220°C.
Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a large shallow baking pan (about 1 inch deep) and arrange in single layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.
Sprinkle with the balsamic vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.
Serve hot.

Put oven rack in lower third of oven and preheat oven to 220°C.
Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a large shallow baking pan (about 1 inch deep) and arrange in single layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.
Sprinkle with the balsamic vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.
Serve hot.