Roasted Apricots and Potatoes

This week, Celeste and I are playing with apricots! Apricots are, theoretically, in season from May to August. I had no luck getting any fresh apricots, so I'll be playing with dried apricots this week. Maybe Celeste will have better luck! I made a side dish last night of roasted apricots and potatoes topped off with goat cheese. It was tasty, but the dried apricots were too sweet - this would be much better with fresh apricots.

Roasted Apricots and Potatoes

1 1/2 lbs small potatoes, halved or quartered (depending on size)
1/2 lb apricots, halved
1/4 cup apricot preserves
2 Tbsp balsamic vinegar
1 tsp dried rosemary
3-4 oz goat cheese, crumbled

Preheat oven to 400F. Whisk together the preserves and vinegar; toss with the potatoes and apricots. Put coated potatoes and apricots in a small casserole dish. Sprinkle with dried rosemary, salt, and pepper. Bake for about 45 minutes, until potatoes are tender. Serve topped with crumbled goat cheese.