Active Time

　　10 min

　　Total Time

　　35 min

　　

Ingredients

Makes 4 to 6 servings

　　4 large yellow-fleshed potatoes (2 pounds 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

　　

Step 1

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

　　

Step 2

Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. 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. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.

　　

Step 3

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

　　

Step 4

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