Roasted Russet Wedges with Balsamic Vinegar and Rosemary

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1 tablespoon salt
  • 2 teaspoons chopped fresh rosemary
  • Freshly ground black pepper
  • 3 large russet potatoes, scrubbed clean and cut into thick wedges
  • 1/2 cup grated Parmesan
Directions
Watch how to make this recipe.
  • Preheat the oven to 450 degrees F.

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

  • Roast the potatoes, turning over once, until golden brown and cooked through, about 20 minutes. Sprinkle with the Parmesan and serve immediately.


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