1/2 cup distilled white vinegar
1/8 cup kosher salt
1.5 lb potatoes
2 garlic cloves
3 small sprigs rosemary
1/8 cup white wine (dry)
1 tbsp olive oil
black pepper
Being a Midwestern meat-and-potatoes kind of guy, a dish like this really appeals to me. So I pulled this recipe from a "Cooking with Fresh Herbs" section of our Bon Appétit magazine.
Preheat the oven to 400 degrees. Then bring vinegar, 1/8 cup salt, and 2 quarts of water to a boil. Add potatoes, cut into 3/4" wedges. Boil for about 5 minutes, then drain. The vinegar will help to soften and flavor the potatoes. My wife actually said when we were eating them that could taste the vinegar -- and she really liked that part.
Mix your white wine, garlic, rosemary, and oil in an oven-safe casserole dish. Toss potato wedges to coat, and season with salt & pepper. Place your rosemary sprigs around the dish so the flavor will infuse the potatoes while they are roasting.
Roast for 35 minutes, stirring occasionally, until tender and just beginning to brown.
This was a great way for us to use some fresh herbs from our garden. And I have always loved the combination of rosemary & potatoes. The white wine, garlic, & vinegar lend a great tangy/briny quality to the potatoes. They come out super tender, and the herbs & seasoning pack a lot of flavor.
These are no ho-hum potatoes, let me tell you.
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