| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 281 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 6 mg |
| Sodium | 414 mg |
Reviews
loved the potatoes wedges, served with pork roast cooked . Do you have any pressure cooker recipe?
My husband and son are hooked, asking for this again tomorrow. Easy and awesome!
Great recipe! I highly recommend sggourmet.com for some high quality and delectable balsamic vinegar!
Amazing side dish at our weekend BBQ!! Everyone loved them. Saw the show for the first time, I love your copper measuring cups and all your kitchen utensils. After the show had to buy copper cups and spoons!!! LOVE THEM!!!
These were awesome! Crispy on the outside, soft inside!
I have made this recipe 3 times and has been a hit in my home. Fantastic!
Yummy. Keep it up, Nancy. Continue to be yourself and we’ll enjoy your show. Nice that your show that isn’t all cutsy and hyped. My husband and I enjoy seeing what is new!
We need more shows from you, Nancy, love your shows!
Have made these twice now. First for one son and his family and then I had to repeat it for another son and his family! I have a hard time believing that balsamic vinegar is in this and yet I do not taste the vinegar. Seems like it gives the potatoes a great color. I cooked 4 large Russets each sliced into 6 wedges for 3 grownups and 2 children and the 2 wedges left my husband warmed up to have with lunch. Thanks for the recipe!
Love Farmhouse Rules,Nancy brings sunshine to Sunday Mornings. I wll make the recipes that Nancy made today especially the Corn pudding.