Heat oven to 400 degrees. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the cinnamon-pear balsamic, olive oil and melted butter.

In a large bowl, toss potato wedges to liberally coat each one with emulsified balsamic-oil mixture.

Arrange the potato wedges on the parchment paper lined pan, in a single layer, without over-crowding. Sprinkle with sea salt and roast 45 minutes or until tender and the balsamic glaze has caramelized. Sprinkle with pepper if desired.

NOTE: I found cinnamon-pear balsamic in Door County at Peninsula Winery. Brand is Fat Louie's. Any good Oilery should have it.