{Simple and Easy} Balsamic Roasted Potato Wedges Recipe

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Is there or should I say can there be anybody out there who is NOT a fan of a spud. i.e our humble potato. I know one such person. My mum, not because she doesn't wish to eat it but she can't. Actually, the story goes likes this. Until couple of years ago, my mother used to literally live on potatoes. Eat them almost every single day, in any edible form, mostly junk (read as samosas). One day she realized and pledged to not eat these, ever again. My dad, myself and my sister, all are an ardent fans, so she is bound to cook for us. But, poor mum - she can't eat them.

Now, talking about "balsamic vinegar" which is used as a flavoring in today's recipe. A dark-brown syrupy liquid whose smooth sweet-sour flavour still lingers once you are done biting into it. When I came across this recipe of "Balsamic Roasted Potato Wedges" which feaure two of my favorite ingredients, I expected its taste to be stellar.

..and they're pretty darn delicious, I must say. It doesn't take much effort as well. The oven does the work for you and all one has to do is cut, toss and bake. :-)

Enjoy!

This recipe is being sent as an entry to Healthy Vegan Friday # 27

What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow. ~ A. A. Milne 

Potato wedges, cut ready to be tossed and then baked.

{Recipe} Balsamic Roasted Potato Wedges

Serves 2
Adapted from Epicurious

Ingredients:

4 to 6 medium sized potatoes, washed & scrubbed
2 tbsp of olive oil
1 tsp salt
1/4 tsp pepper
few sprigs of cilantro, chopped
2 tbsp balsamic vinegar

Preparation:

1. (Optional Step) - Lightly peel the potatoes. After scrubbing, if they are clean you can let the skins be.

2. Cut the potatoes into evenly sized wedges. (lengthwise)

3. Preheat oven to 230 C or 450 F.

4. In a shallow baking pan, toss potato wedges with olive oil, salt, pepper and cilantro. Arrange them in one single layer. Roast for about 20-25 minutes, gently turning over once or twice, until they are light golden brown and the edges have crisped up a bit.

5. Sprinkle balsamic vinegar on top of the potato wedges and toss. Bake again for about 4-5 minutes until the vinegar has evaporated. Serve with any accompaniment. I liked them as-is - slightly tart and delicious!

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