Tuscan Herb Roasted Red Skin Potatoes

Tuscan Herb Roasted Red Skin Potatoes
  1. 1 ½ pounds red skin potatoes, cut into eighths
  2. 1 tablespoon Organic Tuscan Herb EVOO
  3. 1 teaspoon chopped fresh rosemary
  4. ½ teaspoon kosher salt
  5. ¼ teaspoon freshly ground pepper
  6. 2 tablespoons Tradtional Style Balsamic Vinegar
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with non-stick foil or parchment paper. Toss potatoes with Organic Tuscan Herb EVOO, rosemary, salt, and pepper. Spread potatoes in a single layer and roast in the oven for 40-45 minutes, turning every 15 minutes. Remove from oven and immediately pour the Traditional Style Balsamic Vinegar over the potatoes. Gently toss until potatoes are glazed with the balsamic. (Note: leave the potatoes in the pan when adding the balsamic vinegar . . . the heat from the pan reduces the balsamic vinegar into a delicious glaze for the potatoes!)
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