Rosemary Potatoes and Goat Cheese

10 cups cubed baking potatoes
2 Tbsp. chopped fresh rosemary or 2 tsp. dried rosemary
3 Tbsp. Balsamic vinegar
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
5 garlic cloves
3/4 cups crumbled Boulder Chèvre

• Preheat oven to 400°. Combine first 7 ingredients in a plastic bag, turning well to coat. Arrange potato on a large jelly roll pan coated with oil or cooking spray. Bake at 400° for 45 minutes until brown. Place in a large bowl toss with goat cheese. Serve immediately. 8 servings.

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