Balsamic Roasted Fingerling Potato Wedges

Ingredients

• 1 ¼ pounds of fingerling potatoes, washed and halved
• 2 ½ tablespoon 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

How to make it

• Preheat your oven to 450 degrees. Place your oven rack in the lower third of your oven.
• Prepare your potato wedges. Attempt to cut each wedge into similar sizes for even roasting.
• Toss the wedges in a bowl with the olive oil, sea salt, pepper and rosemary (optional).
• Roast for 20 to 25 minutes, until fork tender.
• Sprinkle with the balsamic vinegar, shaking the pan to coat the potatoes. Roast until vinegar evaporates, about 4 minutes.
• Season with more sea salt and pepper and serve.