1 cup distilled white vinegar
1/4 kosher salt (plus more)
3 pounds waxy potatoes (such as Yukon Gold; about 5) peeled, and cut into 3/4 inch wedges
4 cloves garlic, smashed
6 small sprigs rosemary
1/4 cup dry white wine
2 Tablespoons olive oil
Freshly ground black pepper
Preheat oven to 400 degrees F. 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.
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.
TIM'S NOTES: I never was patient enough to make roasted potatoes off the cuff, but this recipe works well. If I remember right, I might add a little more olive oil, but no more than 1/4 cup total. I think I just add some, not measuring it.
