PREP: Add 6 cups water to a large pot and bring to a boil. Position a rack in the center of the oven and preheat the oven to 450ºF. Spray a large rimmed baking sheet with cooking spray; set aside.

PARBOIL: When the water is boiling, add the cider vinegar and 2 teaspoons kosher salt. Bring the pot back to a boil. Then add the potatoes and cook for 8-10 minutes or until *just* tender. Test by piercing with a paring knife for doneness. Carefully drain the potatoes in a colander, but DO NOT RINSE. Allow the potatoes to sit for 10 minutes and dry out.

TOSS: In a large bowl, toss the potatoes with ¾ teaspoon kosher salt, a big pinch of black pepper, oil, garlic powder, onion powder, minced rosemary, and whole rosemary stems until all the potatoes are evenly coated.

ROAST: Spread the potatoes out on the baking sheet so they are all in a single layer, tucking the large rosemary sticks under a few pieces of potatoes. Roast for 30-40 minutes, flipping them halfway through until the potatoes are golden and crispy. Discard the large rosemary stems and serve with your favorite main dish!