Roasted Fingerling Potato with Balsamic Drizzling
fingerling, washed and halved
or any vegetable oil
or to taste, minced
freshly and finely chopped fine (if needed), or 1 1/2 teaspoons of dried
Preheat your oven to 450 degrees.
Set your oven rack in the lower third of your oven.
For even roasting, try to cut each wedge into equal sizes.
Add the potato wedges, the olive oil, sea salt, pepper and rosemary if needed in a large bowl, and toss until evenly coated.
Roast for about 25 minutes or until fork tender.
Drizzle with the balsamic vinegar, shaking the pan to coat the potatoes.
Roast until vinegar evaporates, 3 to 5 minutes.
Season with salt and black pepper if needed.