- 1 pound fingerling potatoes, halved lengthwise
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- 2 tablespoons red wine vinegar
- Flaky sea salt
On baking sheet, toss potatoes with oil and rosemary; season. Roast at 400 degrees, cut side down, until tender, about 20 minutes. Toss with vinegar and sprinkle with sea salt. Serve warm or at room temperature.