ROASTED ROSEMARY POTATOES

By stevek980

Ingredients

• see below

Preparation

Step 1

Preheat oven to 400. Take large pot and fill with 4 qt water, 1 c distilled white vinegar and 1/4 c kosher salt (use vinegar because it sets the starch and will make potatoes crisp. Take 5 Yukon gold potatoes and cook in boiling water about 5 minutes until crisp-tender. Transfer to rimmed baking sheet and toss with 4 smashed garlic cloves, 6 small springs rosemary, 1/4 c dry white wine and 2 tbsp olive oil and salt and pepper. Roast for 35-45 minutes and turn occasionally.