Balsamic Roasted Potato Wedges

Made these exactly to the recipe with yams and they were fantistic, colorful, and hearty.

• Anonymous

• San Diego, CA

• 11/11/2010

These potatoes were very good! I used small red-skinned potatoes (quartered) since that's what I had in the house. Will make again.

• Anonymous

• Calgary, AB

• 9/9/2008

This is a great recipe. The potatoes come out crispy, delicious and a beautiful color. Just have to watch out that they don't get too dry.

• pastabroccoli

• Toronto, Ontario

• 2/11/2008

Great as always.

• Anonymous

• London, UK

• 11/24/2007

It was good but nothing ground breaking. I might make it again but I am more likely to try other seasonings

• psruby7

• Boston, MA

• 10/4/2007

Followed the recipe exactly - and apart from a bad burn on my arm pulling them out of the oven - they were fantastic! My guests raved over them. I tripled the recipe, split amongst two pans (hence the burn) thinking I'd be able to use leftovers for hash browns the next morning - there were no leftovers.

• Glenlivet

• Toronto

• 9/4/2007

these were delicious and easy - they disappeared - I added whole garlic cloves

• Anonymous

• West Bloomfield, Michigan

• 5/31/2007

Nice and easy.

• Anonymous

• London, UK

• 1/16/2007

Wonderful, roasted potatoes with either Yukon or Russets. I add a little rosemary and garlic to the seasoning, plus increase the balsamic about 1 tablespoon. Really the perfect steak fries.

• diane85734

• 1/8/2007

I used baby yellow potatoes with great success. Make sure the potatoes all get coated with the balsamic vinegar or else they are bland.

• andersonbl

• St. Paul, MN

• 9/4/2006

I used russet potatoes instead of the yukon gold and they tasted delicious! I will add more balsamic vinegar next time since I didn't really taste it (although my husband said he could).

• Anonymous

• Calgary, Alberta, Canada

• 6/24/2006

Alabama cook: Someone has to say it-you must not be a very good cook. I don't know what you are doing wrong. I ABSOLUTELY LOVED these potatoes! I used Yukon Golds and cut them into 1/2"-3/4" wedges. They were CRISPY and yummy.

• Anonymous

• Madison, WI

• 4/28/2006

我试着这道菜两次,两次是out absolutly horrible. First I cooked it exactly as the recipe stated, and they came out mushy and almost like a baked potato. So I tried it a second time, and this time at the end I moved the rack to the middle and turned on the broiler, trying to crisp them up a little. But again they turned out mushy in the middle with a thin layer of papery like skin. My family and I love balsamic vinegar, we use it when ever we can, and on this I feel that it should have been used as a condiment rather than in the cooking. As it is we have been burnt on it and I won't put my family through this again. Sorry, I hate giving bad reveiws, but somebody's got to admit it.

• Athena25

• Birmingham, Al

• 3/6/2006

I did this as my contributon at our family Christmas Eve dinner (with stuffed veal chops) and had to provide the recipe to everybody. Now they've requested it for Easter dinner as well. Easy and tasty. Goes well with steak or roast.

• cfri

• Morrisburg, Ontario

• 2/16/2006

Delicious and easy. Good choice for any balsamic vinegar fan. When serving I drizzled a bit more vinegar on the potatoes. Yummy! You must use the Yukon Gold potatoes. The buttery flavor is a must.

• Mary

• Milwaukee, WI

• 2/11/2006