Balsamic Roasted Fingerlings

By February 17, 2011Uncategorized

1 ¼ lbs 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

2 to3 tablespoons balsamic vinegar

Preheat oven to 450°. Place oven rack in the lower third of oven. Cut potatoes into wedges and toss in a bowl with the olive oil, sea salt, pepper and rosemary. Roast for 20-25 minutes, until fork tender. Sprinkle with balsamic vinegar, shaking the pan to coat potatoes. Roast until vinegar evaporates, about 4 minutes. Season with more sea salt and pepper and serve.  From

Author Terra

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