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Balsalmic Roasted Potato Wedges ***
4 large tallow-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
+ preheat oven to 450.
+ Halve each potato lengthwise, then cut each half lengthwise into 4 wedges.
+ Toss potato wedges with oil, salt, and pepper
+ put on shallow baking pan 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,
+ shake pan to distribute vinegar evenly,
+ Then roast until vinegar is evaporated, about 3 minutes.
+ Serve sprinkled with remaining vinegar and salt to taste.
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Balsalmic_Roasted_Potato_Wedges