Ingredients:
1 ¼ pounds of fingerling potatoes, washed and halved
2 ½ tablespoons extra-virgin olive oil
1 tablespoon sea salt
½ teaspoon fresh ground pepper
1 tablespoon fresh rosemary, chopped fine (optional)
2 to3 tablespoons balsamic vinegar
1 ¼ pounds of fingerling potatoes, washed and halved
2 ½ tablespoons extra-virgin olive oil
1 tablespoon sea salt
½ teaspoon fresh ground pepper
1 tablespoon fresh rosemary, chopped fine (optional)
2 to3 tablespoons balsamic vinegar
Directions:
*Preheat your oven to 450 degrees. Place your oven rack in the lower third of your oven.
1. Prepare your potato wedges. Attempt to cut each wedge into similar sizes for even roasting. (I didn’t cut mine at all.)
2. Toss the wedges in a bowl with the olive oil, sea salt, pepper and rosemary (optional).
3. Roast for 20 to 25 minutes, until fork tender.
4. Sprinkle with the balsamic vinegar, shaking the pan to coat the potatoes. Roast until vinegar evaporates, about 4 minutes.
5. Season with more sea salt, pepper, fresh rosemary sprigs and serve.
*These were a huge hit at the luncheon I attended earlier in the week*
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