Balsalmic Roasted Potato Wedges

Ingredients

• 4 large potatoes, scrubbed well (2 lb total)
• 2 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 1/2 tablespoons balsamic vinegar

Directions

1. 1

   Put oven rack in lower third of oven and preheat oven to 450°F

2. 2

   Halve each potato lengthwise, then cut each half lengthwise into 4 wedges.

3. 3

   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.

4. 4

   Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.

5. 5

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

6. 6

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