baked salt and vinegar potato wedges

If you are a potato lover like I am, one of the easiest things you can do to cut down on the chemicals and preservatives found in your food is to make your own fries, tots and wedges. It’s a healthy and inexpensive alternative to pulling your fries from the frozen foods section or ordering from a fast food joint. Heck, even if you don’t give a rat’s bum about any of that stuff, you should still do it. Know why? Because potatoes are tastier when you make them yourself. You have control over size, crispiness and seasonings when you are the chef.

I was inspired to make these wedges by a glorious bag of salt n’ vinegar chips that I munched on recently. I always have distilled white vinegar in the kitchen because I use it so often when baking, and the salt and olive oil were also hanging out in my cabinet, so all I had to buy were two potatoes. And then the next day, two more potatoes. And then two more. Yeah, we ate these three days in a row.

Baked Salt and Vinegar Potato Wedges
Printable Recipe
Makes 2-3 servings


  • 2 Russet potatoes
  • 1/2 tablespoon extra virgin olive oil
  • 2 tablespoons distilled white vinegar
  • sea salt, to taste

These are all the ingredients you’ll need to make some pretty bangin’ potatoes. I don’t normally use the word “bangin'” but these potatoes deserve it.

Preheat your oven to 425 degrees fahrenheit and slice each potato in half. Take each potato half and slice it into 4 wedges, so you’re left with 16 wedges total.

Toss the wedges in a bowl with the olive oil until they are fully coated.

On a baking sheet lined with aluminum foil, arrange the wedges on their sides and sprinkle with salt. The amount of salt is totally up to you, but I used a pretty heavy sprinkle. If you decide to go the less salty route, the wedges will still taste great.

Bake for 15 minutes, remove from the oven and flip the wedges onto their other side.

Bake another 15 minutes, remove from the oven again and use tongs or a fork to stand the wedges up, skin-side down. Brush the wedges with 1 tablespoon of vinegar and put back in the oven for another 3 minutes.

If you look in on the wedges and decide that you want them to be crispier, let them bake a little longer.

Once done, brush the wedges with the remaining 1 tablespoon of vinegar and sprinkle lightly with salt again.

I like to dip mine in ketchup. I’m predictable that way.

20 thoughts on “baked salt and vinegar potato wedges

  1. these look so good, i can’t wait to try them. i love s & v crisps, so these are sure to work for me! i like to cook my sweet potatoes in balsamic vinegar…

  2. Oooh, yum! Shame on you–I’m trying to fit into a bridesmaid’s dress and here you are dangling these in front of me. πŸ˜‰ Seriously, I *have* to try these; they look fantastic!

  3. I love potato wedges, but mine never turn out crispy enough for me! I’ve tried baking them for extra long…but what I crave is the deep fried crunch, without the deep fry!!! Any tips? Yours look perfect…and I can’t wait to try the salt and vinegar flavour!

    • Hey Jenn! I struggle with that, too. I hate mushy wedges! I’ve found that 425 degrees is the temperature that works best, and by putting olive oil all over the wedges and then vinegar later on (or more olive oil if you don’t want vinegar) it helps the outside turn into a crispy heaven instead of just burning up and drying out. These ended up being crispy on the outside and soft on the inside.

  4. Oh my do these look amazing. I used to love salt & vinegar chips but due to the sodium and autoimmune issues I had to give them up. I can’t wait to make these although I may try them with malt vinegar (that’s how they serve them up at the Jersey shore). Thanks for sharing this wonderful recipe and pics…my mouth is watering because I can almost taste the vinegar :)

  5. Your pictures make me sooo hungry. I am a huge potato fan, plus Im lazy and this recepie seems uber fun and easy. I will probably loose some fingers trying to cut potatos

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  9. I’ve been semi-vegetarian for awhile and today was my first day on the vegan path and I’m desperate for recipes. Your aunt, Pam, a childhood friend of mine hooked me up with your website. I absolutely love salt & vinegar potato chips but they are so unhealthy. One of the multiple reasons I am trying to become vegan is due to health issues. I cannot wait to try this recipe and, I’m sure, many others from your site! I’m in love with your site already!

  10. For health reasons you might want to blanch the potatoes first and lay off the crispy ones. Look up acrylamide.

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