Roasted Rosemary Potatoes
This recipe combines tender waxy potatoes with the vibrant flavors of garlic, rosemary, and white wine. Roasted to golden perfection, these potatoes make a delightful side dish that pairs beautifully with a range of mains. An enticing aroma will fill your kitchen as these savory potatoes cook to delicious crispness, making them a wonderful addition to any meal.
— Constant Cookbook
Ingredients
- 1 distilled white vinegar
- 1/4 kosher salt plus more
- 3 waxy potatoes (such as Yukon Gold; about 5), peeled, cut into 3/4-inch wedges
- 4 garlic cloves, smashed
- 6 small sprigs rosemary
- 1/4 dry white wine
- 2 olive oil
- Freshly ground black pepper
Instructions
- 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, 35â45 minutes.
Yield
8 servings
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