Roasted Rosemary Potatoes
Crisp-tender potatoes roasted with fragrant rosemary, garlic, and white wine for a delicious side dish. The potatoes are first parboiled in vinegar water for extra flavor before being finished in the oven until golden.
6 servings
55 min
Ingredients
- •1 cup distilled white vinegar
- •¼ cup kosher salt
- •3 pounds waxy potatoes
- •4 cloves garlic
- •6 sprigs rosemary
- •¼ cup dry white wine
- •2 tablespoons olive oil
- •to taste black pepper
Cooking Instructions
- 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.
15 min
- 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.
40 min
