ROASTED RUSSET WEDGES WITH BALSAMIC VINEGAR AND ROSEMARY

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Roasted Russet Wedges with Balsamic Vinegar and Rosemary image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

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

Steps:

  • 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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