Salt & Vinegar Potato Wedges
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Roasted salt and vinegar potatoes are a super simple side dish that’s gluten free and vegan, and takes only 5 minutes to prep!
Earlier this week on the blog, I introduced a recipe for Reuben Stuffed Chicken. To pair with that delicious chicken, I made these Salt and Vinegar Potato Wedges.
On a road trip to Arizona a few months back, my husband Kurt picked up a bag of salt and vinegar potato chips and we got to talking about variations on salt and vinegar potatoes that I could create for the blog.
With Easter right around the corner, I wanted to introduce a couple of new side dishes that would be perfect for the holiday.
I got to thinking about those variations on salt and vinegar potatoes and decided to go with oven roasted potato wedges. They’re easy, delicious and the perfect combination of crispy and salty!
Whether they’re paired with Easter brunch, Reuben Chicken or another favorite dish, I know you’re going to love these scrumptious salt and vinegar potatoes!
Ingredients
- Baking potatoes (scrubbed clean)
- Olive oil
- Kosher salt
- White vinegar
Instructions
Pre-heat the oven to 400°F.
Slice the potatoes into wedges.
Add the potatoes to a mixing bowl and combine with the olive oil, kosher salt and vinegar.
Toss everything to coat then arrange the potatoes in an even layer on a baking sheet (I lined mine with non-stick foil for easy clean-up).
Bake the potatoes in the oven for 1 hour, tossing halfway through cooking.
Seriously, it’s that simple to make these tasty, crispy potatoes!
What to serve them with
- Smoked Pulled Pork
- Cheeseburger Sliders
- Grilled Marinated Sirloin Steak
- Smoked Brisket
- Dad’s Famous Captain Crunch Chicken Tenders
More side dish recipes
- Stacked Beet Salad
- Cheesy Mushroom Spinach Puff Pastry
- Gluten Free Spring Vegetable Stuffing
- Quinoa Caprese Salad
- Garlic Lemon Asparagus with Feta Cheese
Salt & Vinegar Potato Wedges
Ingredients
- 2 lbs baking potatoes, scrubbed clean
- 6 tbsp olive oil
- 2 tsp kosher salt
- 2 tbsp white vinegar
Instructions
- Pre-heat the oven to 400°F.
- Slice the potatoes into wedges.
- Add the potatoes to a mixing bowl and combine with the olive oil, kosher salt and vinegar.
- Toss everything to coat then arrange the potatoes in an even layer on a baking sheet (I lined mine with non-stick foil for easy clean-up).
- Bake the potatoes in the oven for 1 hour, tossing halfway through cooking.
Nutrition Facts
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2 Comments on “Salt & Vinegar Potato Wedges”
Hello! I tried the recipe last night and we LOVED it! I’m so making it again! Thank you! Best chips ever!
Love to hear that Dana! Thanks so much for sharing!