- 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
- 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.
- 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.