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Epicurious

Roasted Rosemary Potatoes

4.4

(4)

This image may contain Food Plant Sliced and Pasta
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

  1. 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.

TagsYukon Gold PotatoPotatoRoot VegetableVegetableSideDinnerVeganVegetarianNut FreeGluten FreeDairy FreeEasyOven BakeBon Appétit
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