Balsamic Roasted Potatoes

I really enjoy balsamic vinegar. Especially a good quality one. They seem to be just a little bit thicker and sweeter than many of the brands out there. 

My favorite is from Williams-Sonoma. It's called "Olivier" and has been Barrel-Aged 25 years. I think it's actually made by "Olivier Napa Valley" just for them. 
You can read more about it here.

I got side tracked.

Made these potatoes last night and they were scrumptious.

Loved the crust that formed. It had a slight sweetness to it from the vinegar, and that combined with the spices...match made in heaven. Or my kitchen, anyway!

Linked with Weekend Potluck and Foodie Friday.

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Balsamic Roasted Potatoes

1 1/2 lbs baby new potatoes

1 tbsp rosemary, fresh

1-2 tsp basil, dried/plus fresh for garnish if desired

1 tsp paprika

2-3 garlic cloves, minced

2 tbsp olive oil

2-3 tbsp balsamic vinegar

Salt & Pepper

Preheat oven to 400 degrees.

Wash potatoes  and cut them in half, or quarters if they are big. Place in a large bowl and add rosemary, basil, paprika, garlic, and two tablespoons of olive oil and some salt and pepper. Mix well so that all potatoes are covered. 

Coat a large baking sheet with olive oil or spray; spread out potatoes in a single layer and roast for 25 minutes, or until tender.

Take potatoes out of the oven and drizzle on the balsamic vinegar making sure to get every potato. Put the potatoes back in the oven for another 5-10 minutes. 

Slightly adapted from: The Lazy Cook