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Roasted Rosemary Potatoes

Name: Roasted Rosemary Potatoes
Ingredients: 1 cup distilled white vinegar; 1/4 cup kosher salt plus more; 3 pounds waxy potatoes (such as Yukon Gold; about 5), peeled, cut into 3/4" wedges; 4 garlic cloves, smashed; 6 small sprigs rosemary; 1/4 cup dry white wine; 2 tablespoons olive oil; Freshly ground black pepper

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Preheat oven to 400°. Bring vinegar, 1/4 cup salt, and 4 quarts water to a boil in a large pot. Add potatoes and cook until crisp-tender, about 5 minutes; drain.
2.
Transfer potatoes to a large rimmed baking sheet and toss with garlic, rosemary, wine, and oil; season with salt and pepper. Roast potatoes, tossing occasionally, until completely tender and just beginning to brown, 35-45 minutes.

Recipes sourced from Epicurious.com.

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