Photo by Julian Broad
Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted.
Recipe information
Yield
Makes 8 servings
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
Preparation
Step 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.
Step 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.
