Balsamic Roasted Potatoes

These potatoes accompanied the Roast Chicken with Balsamic Bell Peppers that I made the other night. I made these in place of the marscapone mashed potatoes the receipe suggested serving them with. These worked very well with the chicken and I liked the balsamic theme running through the whole meal. Hubby is a meat and potatoes sort of guy, so naturally he inhaled these along with the chicken. And of course, we all know how I feel about anything containting rosemary!

I pulled this super simple recipe from Southern Living's Ultimate Quick & Easy Cookbook, which was a gift from my in-laws this past Christmas.

Balsamic Roasted Potatoes

2 tbsp olive oil
1 tbsp bottled minced garlic
1 tbsp minced fresh rosemary
1/2 tsp salt (I used sea salt)
1/4 tsp pepper (I used fresh black)
2 lbs red potatoes, cut into wedges
1/4 cup balsamic vinegar

Combine first 5 ingredients in a large bowl and stir well. Add potato wedges, tossing gently to coat.  Arrange potato wedges in a single layer on a lightly greased baking sheet.

Bake, uncovered, at 450 degrees for 20 minutes. Remove potatoes and sprinkle with balsamic vinegar.  Bake for 5 more minutes. Serve immediately.