Roasted Rosemary Potatoes

Ingredients for Roasted Rosemary Potatoes

• 240ml distilled white vinegar

• 60ml kosher salt plus more

• 1.4kg waxy potatoes (such as Yukon Gold

• about 5), peeled, cut into 3/4" wedges

• 4 garlic cloves, smashed

• 6 small sprigs rosemary

• 60ml dry white wine

• 2 tablespoons olive oil

• Freshly ground black pepper

How to make Roasted Rosemary Potatoes

Preheat oven to 400°. Bring vinegar, 60ml salt, and 3.8L 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.