Salt and Vinegar Potato Wedges

Let me start this post by saying something that longtime Macheesmo readers will know: I’m not a ketchup guy. Never have been and never will be. I don’t even like it on french fries.

My go-to condiment on french fries is either really good homemade mayo, vinegar, or just nothing! I remember the first time I had vinegar on my french fries. It was, embarrassingly, not that long ago, but it completely changed my view of what’s good on potatoes and has definitely become my go-to on all things potato.

After all, if you like Salt & Vinegar potato chips, you should like salt and vinegar potato wedges, right? If you don’t like Salt & Vinegar chips then THERE’S THE INTERNET DOOR. This post has nothing to offer you.

But, seriously, everyone should try these. They are about as easy as potato wedges can get and add a very addictive hint of vinegar to them. The recipe theoretically serves four, but let’s just say that Betsy and I had no problem housing these with a tiny bit of help from our 2-year old.

Salt and Vinegar Potato Wedges

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Author: Nick Evans

Servings: 4 Servings

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

The most addictive potato wedges out there. Easy to bake and even easier to eat. Roast them in the oven or toss them on a grill!

Ingredients 

• 2 pounds red potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• Red wine vinegar

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Instructions

• Preheat oven to 400 degrees F. Wash potatoes and dry them well. Then cut into wedges. Toss with olive oil.
• Spread potato wedges out on a baking sheet lined with foil. Season with salt and pepper.
• Bake potato wedges for about 20 minutes until they are turning brown around the edges. They should be fork tender at this point.
• Lightly drizzle all the wedges with red wine vinegar.
• Return to oven to bake for another 10 minutes (no need to flip them but you can). Finished wedges should be golden brown and vinegar should be evaporated.
• Serve potatoes while warm. You can sprinkle with a little extra vinegar right before serving if you want.

Nutrition

Serving: 0.5Pound | Calories: 222kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 622mg | Potassium: 1039mg | Fiber: 4g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 2mg

Course: Side Dishes

Salt & Vinegar Potato Wedges

Step one for these guys is to cut up some wedges! I recommend using the red potatoes for these. No need to peel them. Russet potatoes are a bit too starchy so I’d stick with the medium sized red ones.

Cut them into wedges and then toss them with some olive oil. Season them with salt and pepper and lay them out in an even layer on a baking sheet lined with foil.

Bake them for about 20 minutes at 400 degrees F. and they should be fork tender and start to blister in sections. Looking good right!

Now for the vinegar! Any malt vinegar or red wine vinegar is good here. I wouldn’t use balsamic just because it would color the potatoes an odd color.

Be careful with the amount. You don’t want to make the potatoes soggy at all. If you happened to have a small squirt bottle you could even mist the potatoes with that. I just gave a few vinegar shakes over mine though.

Then back in the oven for another 10 minutes or so to finish crisping up the potatoes and dry up the vinegar.

Before serving, you could hit the wedges with a little extra salt and vinegar if you wanted but that’s all there is to it!

My wife and son ate these with ketchup and I judged them the entire time for it. They need NOTHING else.