2 pounds Red McClure potatoes, cut into 1-inch pieces
2 tablespoons olive oil
Coarse sea salt and freshly cracked pepper to taste
1 sprig fresh rosemary, finely chopped
Drizzle of high quality aged balsamic vinegar 3 cloves garlic
Preheat oven to 425 F. Toss potatoes in olive oil, salt, pepper, garlic and rosemary. Turn potatoes out into a cast iron skillet or baking dish big enough to hold potatoes in a single layer. Roast potatoes for 30 to 40 minutes until golden brown. Once the potatoes are golden and tender take them out of the oven and drizzle with balsamic vinegar.
Variations: Instead of rosemary toss them with fresh chopped parsley, basil, oregano, or mint when finished cooking and then drizzle with the balsamic vinegar.
Enjoy your fresh roasted Red McClure potatoes!