from grouprecipes.com

1 ¼ lbs fingerling potatoes, washed and halved

1 Tbsp sea salt

2 ½ Tbsp extra-virgin olive oil

½ tsp fresh ground pepper

1 Tbsp fresh rosemary, chopped fine (optional)

2 – 3 Tbsp balsamic vinegar

Preheat oven to 450°; place oven rack in lower third of oven. Prepare potato wedges. Try to cut each wedge into similar sizes for even roasting. Toss wedges in bowl with oil, S&P and rosemary (optional). Roast 20-25 minutes, until fork tender. Sprinkle with balsamic vinegar, shaking the pan to coat potatoes. Roast until vinegar evaporates, about 4 minutes. Season with more S&P and serve.