Balsamic Roasted Potato Wedges

• 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

1. Put oven rack in lower third of oven and preheat oven to 450F.
2. Halve each potato lengthwise, then cut each half lengthwise into 4 wedges.
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. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.
5. Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.
6. Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste.

yellowfleshed potatoes, extravirgin olive oil, kosher salt, black pepper, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/balsamic-roasted-potato-wedges-231370 (may not work)