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Oven Roasted Rosemary Potatoes with Reduce Balsamic
INGREDIENTS
fingerling potatoes
1 1/2 lbs
rosemary, chopped
3 sprigs
olive oil
4 Tbsp
salt and pepper
to taste
balsamic vinegar
2 cups
DIRECTIONS
In a large bowl place potatoes, rosemary, olive oil, salt and pepper.
Mix well and place on a sheet pan bake at 400° until golden and fork tender, about 45 min.
In a small sauce pan add balsamic place on medium heat until it has reduce to half.
The balsamic will not be thick coming right off the stove but if you refrigerate it will thicken.
Does not have to be cold to serve.
Drizzle with reduced balsamic before serving.