Thursday, December 9, 2010

BV Week: Roasted Potato Wedges

Roasted Potato Wedges
adapted from

2 Russet Potatoes (or Other Potatoes)
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
Salt and Pepper, to Taste
1 Tablespoon Dried Rosemary

Preheat oven to 450 degrees. Wash the potatoes, then cut into wedges. Toss the wedges with oil, vinegar and salt and pepper. Roast for 15 minutes, stir and add rosemary, then roast for an additional 20 minutes.

These potatoes were spectacular. I drizzled a little extra BV just before serving for a little added kick. Potato heaven. Period. Served with tuna burger and a spring mix salad. 2 potatoes will make about 4 servings.

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