Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
Drain in a colander, leave to steam dry completely, place on a roasting tray.
Drizzle 2 tablespoons of oil into the tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
Meanwhile, peel and slice the onions and garlic. When the time’s up on the potatoes, scatter over the onions and garlic, then pour over the balsamic.
Roast for 50 minutes to 1 hour, using a hamburger turner carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and rosemary to the party for the last 10 minutes.
Serve on a platter sprinkled with the micro greens. This is Delicious.
add a squeeze of fresh lemon juice just before serving for an extra hit of freshness.