Crispy Salt and Vinegar Potato Wedges Recipe

Roasted salt and vinegar potato wedges are an easy, flavorful side dish that’s naturally gluten-free and vegan, and takes just a few minutes to prepare.

These Salt & Vinegar Potato Wedges are a tasty, straightforward side that pairs beautifully with grilled or roasted mains. I first thought of them after my husband and I enjoyed a bag of salt and vinegar chips on a road trip — and the tangy, salty flavor stuck with me. I wanted a version that’s oven-roasted, crisp on the outside and tender inside, without any complicated steps.

These wedges are great for holiday meals like Easter brunch, weeknight dinners, or cookouts. They take just a short time to prep and then roast in the oven, developing a crunchy edge and a bright vinegar tang that makes them irresistible.

Whether you serve these wedges with a classic Reuben-style main, grilled steak, pulled pork, or any favorite entree, they’re a crowd-pleasing addition to the plate. The combination of olive oil, kosher salt and white vinegar is simple but effective — it seasons the potato while helping them crisp as they roast.

Ingredients

• 2 lbs baking potatoes, scrubbed clean
• 6 tbsp olive oil
• 2 tsp kosher salt
• 2 tbsp white vinegar

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the potatoes into even wedges so they cook uniformly.
3. In a mixing bowl, combine the potato wedges with olive oil, kosher salt, and white vinegar. Toss to coat each piece evenly.
4. Arrange the wedges in a single layer on a rimmed baking sheet. Lining the sheet with non-stick foil or parchment makes cleanup easier.
5. Bake for about 1 hour, turning the wedges once halfway through to ensure even browning and crisping. Remove when the exterior is golden and crisp and the insides are tender.

That’s all there is to it — simple ingredients and uncomplicated steps yield wedges with great texture and bright, tangy flavor. Adjust the salt and vinegar to taste, especially if you prefer a stronger vinegar note or are using table salt instead of kosher.

What to serve them with

• Smoked pulled pork
• Cheeseburger sliders
• Grilled marinated sirloin steak
• Smoked brisket
• Crunchy fried chicken tenders
• Smash burgers

These wedges are versatile — they work as a side for both casual meals and more formal gatherings. For a complete meal, add a simple green salad or a steamed vegetable to balance the plate.

More side dish recipe ideas

• Stacked beet salad
• Cheesy mushroom and spinach puff pastry
• Gluten-free spring vegetable stuffing
• Quinoa Caprese salad
• Garlic lemon asparagus with feta

Notes and tips

• For extra-crispy edges, spread the wedges with space between them on the baking sheet so hot air can circulate.
• If you prefer a milder vinegar flavor, reduce the vinegar slightly or toss the wedges with it just before roasting rather than letting them sit.
• Adjust salt to your taste; kosher salt measures differently than table salt, so taste and season accordingly.
• Leftovers keep well in the fridge for 2–3 days; reheat in a hot oven or air fryer to restore crispness.

Recipe details

• Servings: 4 people
• Prep time: 5 minutes
• Cook time: 1 hour
• Total time: 1 hour 5 minutes
• Author: Whitney Bond