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 www.grouprecipes.com.