Potatoes: Roasted Russet Wedges with Balsamic Vinegar and Rosemary

By NicoleS

Ingredients

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 tablespoon salt
• 1 teaspoon chopped fresh rosemary
• Freshly ground black pepper
• 4 large russet potatoes, scrubbed clean
• 1/4 cup grated Parmesan

Preparation

Step 1

Microwave potatoes whole for 5 minutes then cut potatoes into large wedges. Preheat the oven to 450 degrees F.

In a large bowl, combine the olive oil, balsamic vinegar, salt, rosemary and some pepper. Toss the potato wedges with the mixture and spread them in one layer evenly onto a baking sheet.

Roast the potatoes for 20 minutes, turn over once, and roast for another 15-20 minutes until golden brown. Sprinkle with the Parmesan and serve immediately.