Roasted Fingerling Potato with Balsamic Drizzling

• 1 1/4 pounds potatoes fingerling, washed and halved
• 2 tablespoons olive oil or any vegetable oil
• 1 x salt to taste
• 3 cloves garlic or to taste, minced
• 1/2 teaspoon black pepper freshly ground
• 1/2 tablespoon rosemary leaves freshly and finely chopped fine (if needed), or 1 1/2 teaspoons of dried
• 2 1/2 tablespoons balsamic vinegar

1. Preheat your oven to 450 degrees.
2. Set your oven rack in the lower third of your oven.
3. For even roasting, try to cut each wedge into equal sizes.
4. Add the potato wedges, the olive oil, sea salt, pepper and rosemary if needed in a large bowl, and toss until evenly coated.
5. Roast for about 25 minutes or until fork tender.
6. Drizzle with the balsamic vinegar, shaking the pan to coat the potatoes.
7. Roast until vinegar evaporates, 3 to 5 minutes.
8. Season with salt and black pepper if needed.
9. Serve warm.

potatoes fingerling, olive oil, salt, garlic, black pepper, rosemary, balsamic vinegar

Taken from recipeland.com/recipe/v/roasted-fingerling-potato-balsa-51749 (may not work)