baked salt and vinegar potato wedges

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
  1. Preheat your oven to 425 degrees fahrenheit
  2. Slice each potato in half. Take each potato half and slice it into 4 wedges, so you're left with 16 wedges total.
  3. Toss the wedges in a bowl with the olive oil until they are fully coated.
  4. 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.
  5. Bake for 15 minutes, remove from the oven and flip the wedges onto their other side.
  6. Bake another 15 minutes, remove from the oven again and use tongs or a fork to stand the wedges up, skin side down.
  7. 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.
  8. Once done, brush the wedges with the remaining 1 tablespoon of vinegar and sprinkle lightly with salt again.