Creamy gold potatoes tossed with olive oil, herbs de Provence seasoning, garlic powder, salt and pepper then roasted. Tossed with aged balsamic vinegar, then roasted again. The perfect vegan side dish.
- 6 med. Gold potatoes, cut lengthwise into 6 wedges each.
- 1 Tbsp. EVOO
- 1 1/2 tsp. Herbs De Provence seasoning
- 1 tsp. Kosher salt
- 1/2 tsp. Garlic powder
- 1/2 tsp. Cracked black pepper
- 1 Tbsp. Aged balsamic vinegar or balsamic glaze
- 2 Tbsp. finely chopped fresh parsley
Pre-heat oven to 400 degrees. In a large bowl, combine potato wedges, EVOO, Herbs De Provence, salt, pepper and garlic powder. Toss to coat. Transfer wedges to a NUCU Cookie Sheet with silicon handle (shown in image).
Roast wedges on the middle oven rack for 15-20 minutes or until golden brown on the bottom.
Turn wedges with tongs and return pan to oven. Roast an additional 10-15 minutes.
Remove pan from oven. Transfer wedges back to the bowl and drizzle balsamic over the top. Toss until wedges are coated with balsamic.
Return pan to oven and roast an additional 10 minutes or until golden brown on all sides.
Remove from oven and serve sprinkled with chopped parsley.