Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted.
Recipe information
Yield
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-inch wedges
4
garlic cloves, smashed
6
small sprigs rosemary
1
/4 cup dry white wine
2
tablespoons olive oil
Freshly ground black pepper
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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.
Nutrition Per Serving
8 servings
1 serving contains: Calories (kcal) 180 Fat (g) 3.5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 31 Dietary Fiber (g) 2 Total Sugars (g) 0 Protein (g) 4 Sodium (mg) 1450