Toasty Potatoes

Small gourmet red potatoes. Wash and cut in half. In a big bowl, pour balsamic vinegar, apple cider vinegar, mustard, almond flour, curry powder, and stir. Put the halved potatoes in bowl and swirl with your hands (this is the fun part, a la playing in mud when you were a kid) until they are thoroughly soaked. Put potatoes smooth side down on a large baking pan with parchment paper. Sprinkle on rosemary and sesame seeds. Bake at 425 degrees for 35 minutes. Eat some hot that day but put the rest in a paper towel lined container and put in frig. Eat the rest cold for the rest of the week. Tart taste with a lingering curry aftertaste and toasty from the sesame seeds and the almond flour.

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