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5 from 1 vote

Crispy Salt & Vinegar Potato Wedges

For a new take on wedges, give these salt & vinegar potato wedges a try. They are crispy and delicious, all without frying!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 123kcal
Author: Rosa


  • 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