Oven Roasted Rosemary Potatoes with Reduce Balsamic
1 1/2 pounds fingerling potatoes
3 sprigs rosemary, chopped
4 tablespoons olive oil
TT salt and pepper
2 cups balsamic
In a large bowl place potatoes, rosemary, olive oil, salt and pepper. Mix well and place on a sheet pan bake at 400 degrees until golden and fork tender, about 45 minutes. 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.