BALSAMIC ROASTED POTATO SPEARS (for four)
2 pounds large boiling potatoes (about 4)
1 teaspoon salt, more to taste
½ teaspoon sugar
4 tablespoons olive oil
2-1/2 tablespoons balsamic vinegar
1. Put oven rack in lower third of oven, place a rimmed baking sheet (15 by 10 by 1 inch) on the rack and preheat the oven to 450*.
2. Peel potatoes, then cut each lengthwise into 8 wedges and toss with salt, sugar, and 3 tablespoons oil in a large bowl.
3. When oven reaches 450*, remove baking sheet and brush it with 1 tablespoon oil. Arrange potatoes on baking sheet, flat sides down, cover the pan tightly with foil and roast 10 minutes. Remove foil, loosen potatoes with a thin metal spatula if they are sticking, and roast 10 minutes more. Loosen potatoes again, then turn over onto other flat sides and roast another 7 minutes.
4. Sprinkle potatoes with 2 tablespoons balsamic vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes. Serve sprinkled with remaining ½ tablespoon vinegar and salt to taste.