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
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.