Lemon Rosemary Roasted Potatoes

These potatoes are super easy and so yummy. An easy side dish to almost any meal. The Lemon Balsamic Vinegar adds a nice depth of flavor and liveliness.

Rosemary Olive Oil
Lemon Balsamic Vinegar
Lemon Rosemary Sea Salt

Ingredients

Potatoes of choice, cut into smaller pieces. I used 7 medium russets as they are what I had in the pantry.
¼ cup Rosemary Olive Oil
2 Tbsp Lemon Balsamic Vinegar
1 Tbsp Lemon Rosemary Sea Salt
¼ cup Feta cheese
Fresh chopped parsley for garnish

Preparation

1. Pre-heat oven to 400°F
2. Cut the potatoes into smallish pieces. This depends on the type of potato. Small ones in half; large ones in 8ths or so.
3. In a large bowl, put in cut potatoes, olive oil, balsamic, and Lemon Rosemary Sea Salt, and mix to cover potatoes with the mixture.
4. On a large cooking pan, dump the potatoes and arrange so the flat cut side is down.
5. Roast for 35-45 minutes, turning potatoes halfway through. Cook until the potatoes are nice and crispy.
6. Garnish with feta cheese and chopped parsley.