Ingredients
2 1/2 pounds medium red-skinned or Yukon gold potatoes, cut into 1-inch chunks
1/3 cup Carapelli Extra Virgin Olive Oil
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Carapelli Balsamic Vinegar
1 1/2 tablespoons chopped fresh rosemary

Cooking Directions
Preheat oven to 425°F. On large baking pan, place potatoes. Drizzle with Carapelli Extra Virgin Olive Oil, garlic, salt and pepper. Toss until well coated. Roast for 40-45 minutes or until crisp and golden brown, turning occasionally. Sprinkle potatoes with Carapelli Balsamic Vinegar and return to oven. Bake for an additional 5 minutes. Sprinkle with fresh rosemary and serve. Serves 8.

Preparation Time: 10 minutes

Total Time: 1 hour

Wine Suggestions: Merlot or Chardonnay