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Balsamic Roasted Potato Wedges Recipe

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This recipe for Balsamic Roasted Potato Wedges, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, November 17, 2007


4 large yellow-fleshed potatoes (2 lb. 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.

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
Serve sprinkled with remaining 1/2 tablespoon vinegar and
salt to taste.
Makes 4-6 servings.




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