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Crispy Baked Salt & Vinegar Potato Wedges

salt and vinegar potato wedges

Looking for a unique way to serve potatoes? Try these crispy salt & vinegar potato wedges that are baked, not fried. These wedges are packed with flavour and so simple to make! They require no frying to get their crispy texture, making this a healthy (and less messy) method to cook your potato wedges.

I’m often roasting my veggies and looking for new ways to enhance flavour. One of my favourite flavours of potato chips is salt & vinegar, so it only makes sense to make salt & vinegar potato wedges right? I’m very happy with the end result, the vinegar flavour really absorbs into the potatoes when boiling. My husband really enjoyed these as well!

These salt & vinegar potato wedges make a great appetizer when entertaining. Surprise your guests with this unique way to make potatoes. Pair them with your favourite dipping sauce. Or serve them alongside your favourite protein. I like serving these wedges with my Sweet Potato Bean Burger. Yum! An amazing combo!

Salt & Vinegar Baked Potato Wedges

For more delicious roasted veggie ideas, take a look at my Roasted Butternut Squash, or these Roasted Asparagus with Sesame Seeds. For a more complete roasted veggie meal try this Roasted Spaghetti Squash with Tomato Sauce. This one is a family favourite!

I’d love to hear your feedback in the comments below. So as usual, please drop me a line to let me know what you think.

salt and vinegar potato wedges

Crispy Salt & Vinegar Potato Wedges

Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 Servings
For a new take on wedges, give these salt & vinegar potato wedges a try. They are crispy and delicious, all without frying!
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  • 2 lbs yellow potatoes peeled & cut into wedges (approx 8 small potatoes)
  • 2 cups white vinegar
  • 2 cups water or more if needed
  • 1 tbsp olive oil
  • Salt + pepper to taste


  • Place your potato wedges in a medium pot and cover with the vinegar and water. (If your potatoes are not covered, make up the difference with water.)
  • Bring to a boil over high heat and reduce to medium high and let your potatoes boil until tender, approx 15 minutes. Do not overcook.
  • Meanwhile preheat your oven to 475 degrees F convection bake, and line a large baking tray with parchment paper.
  • Drain the potatoes well and transfer to your prepared baking tray. Toss with the olive oil, salt and pepper and roast for approx 25 minutes until edges are golden brown.


Make sure you drain your potatoes very well before baking, otherwise, they won’t get as crispy. I like to drain them in a colander and then return them to the hot pot for a few minutes which allows most of the liquid to absorb.
Calories: 123kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Sodium: 21mg | Potassium: 624mg | Fiber: 3g | Vitamin C: 17.2mg | Calcium: 53mg | Iron: 4.9mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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