Roasted Rosemary Potatoes
['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.
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