Roasted Rosemary Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted. 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 |
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.
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