Ingredients
Serves: 6 servings
2-1/2 pounds Idaho® fingerling potatoes, washed and halved or quartered if large
2 red onions, sliced into wedges
2 tablespoons fresh rosemary, chopped
4 cloves garlic, minced
1/4 cup extra-virgin olive oil, divided
4 tablespoons balsamic vinegar
Preparation
