Balsamic and Rosemary Glazed Fingerling Potatoes

Ingredients

• 3 pound baby potatoes assorted
• 0.5 cup balsamic vinegar 
• 1.5 cup chicken broth 
• 8 clove garlic peeled roughly chopped
• 1 teaspoon kosher salt 
• 0.5 teaspoon freshly cracked pepper black
• 1 tablespoon rosemary leaves roughly chopped

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 400 degrees.Quarter or half all the potatoes, depending on size. You want them all to be relatively the same size so they cook evenly.In a large bowl, combine prepared potatoes, broth, vinegar, garlic, and rosemary; season with salt and pepper. Toss to combine and pour the mixture into a shallow 2 quart baking dish.
2. Bake until potatoes are tender and liquid is reduced to a syrupy consistency, about 1 3/4 hours, tossing two or three times during baking.