Oven Roasted Rosemary Potatoes with Reduce Balsamic


fingerling potatoes
1 1/2 lbs

rosemary, chopped
3 sprigs

olive oil
4 Tbsp

salt and pepper
to taste

balsamic vinegar
2 cups


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.