Roasted Red Potatoes with Rosemary
6 small red potatoes, quartered
2 tablespoons olive oil
juice of 1 lemon
2 teaspoons balsamic vinegar
1 sprig fresh rosemary, snipped with scissors finely
1 teaspoon coarse sea salt
pepper, to taste
1. Preheat oven to 350 degrees F. Cook quartered potatoes until soft but not mushy. In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, salt, and rosemary.
2. Transfer potatoes to a large bowl and pour marinade on top. Mix with hands and coat well. Transfer to a shallow roasting pan. Sprinkle with pepper.
3. Bake for 20 to 30 minutes or until potatoes reach your desired level of crispiness.
Source of recipe: Not really a recipe, just my own combination.