Roasted Rosemary Potatoes

1. 1

   Preheat oven to 400u00b0. 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.

2. 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.

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