Cheers to 2016! Starting off the new year with a new blog post that is a recipe card must! It is a quick and easy side that you can serve at a football party or as a perfect compliment to grilled burgers for the family. I am a potato chip addict. One of my flavors of choice is salt and vinegar. For some time I have been trying to find ways to get my salt and vinegar fix via homemade methods. I’ve done chips and smashed potatoes. The chips didn’t quite have enough vinegar flavor, and the smashed variety was tasty but took a little longer than I usually have time for.
Most of the time I go off of a recipe I have found somewhere and modify it to fit my household. This time I decided to just try my own take, keeping in mind what I had learned from my previous attempts. This recipe is easy and results in the perfect crispy potato wedge with the perfect last bite vinegar flavor. Enjoy and if you make them let me know what you think!
After washing and removing any bruised parts of the potato, slice potatoes into small wedges. Be sure to keep wedges smaller in size, and about a half an inch thick. Place wedges into a bowl. Cover potatoes with apple cider vinegar until just barely covered. If 2 cups doesn’t cover them add more. Allow potatoes to soak in vinegar for about 40 minutes.
Use a cast iron skillet and pour peanut oil or frying oil until the oil generously coats the bottom of the pan. Turn heat to medium and wait for pan to heat up before placing potato wedges. When you begin to smell the oil the pan is ready. To test, flick a small amount of water into the pan. The oil should react, but be careful as hot oil may bounce around and can burn you if you aren’t careful. We are frying things here people, take caution and don’t cook these shirtless.
Drain potatoes of vinegar. When pan is ready, gently place the potatoes in a single layer filling the pan. Take care to not have any wedges stacked on one another. Stacking will slow cook time. Place lid over your skillet and let the potatoes cook for about 5-10 minutes. Uncover and flip potatoes to allow the other side to cook. Continue to cook potatoes for about 20 minutes, flipping every 5 minutes or so until wedges are golden brown. Test a wedge with a fork to be sure potato is cooked thoroughly.
When potato has a crunchy outside, but fluffy inside your potatoes are done and ready for seasoning. Turn off heat and remove pan from heat. Using a slotted spoon, carefully remove wedges from pan and place into a bowl lined with paper towel. The paper towel will help to soak up any excess oil. 
Quickly season the top layer of wedges with fresh ground pepper and salt. I chose Lawry’s seasoning salt. Season to taste. Gently agitate the bowl so the unseasoned sides of the wedges are exposed and season again. Serve immediately. Add minced green onions or chives for garnish. If you are feeling indulgent, dip the wedges in a dollop of sour cream.
A quick note: As the potatoes cook your house will smell like vinegar. I personally love vinegar in almost all its forms so that doesn’t bother me, but there may be some who don’t like it. Chances are if you are even considering making this recipe your nose is delighted at the aroma of vinegar as much as mine is. 🙂
Enjoy the recipe below!
CRISPY SALT & VINEGAR POTATO WEDGES
10 medium red potatoes
2 cups (or more if desired) apple cider vinegar
seasoning salt of choice (I chose Lawry’s seasoned salt)
fresh ground pepper
finely minced chives or green onions for garnish
1/4-1/2 cup peanut oil or other frying oil
- Cut potatoes into wedges and place into bowl.
- Pour in cider vinegar until potatoes are just barely covered and let soak for 40 minutes.
- Coat bottom of cast iron skillet with peanut oil or other frying oil until there is a generous amount covering the entire pan.
- Turn heat to medium and allow oil to heat, when you begin to smell the oil the pan is likely ready.
- Drain potatoes from vinegar and place into skillet in a single layer. Wedges should not be stacked on one another.
- Cover skillet and let the potatoes cook for 5 minutes.
- Uncover and flip potatoes around, being cautious of fry oil it is hot!
- Cover with lid and let cook for an additional 20 minutes, flipping potatoes about every 5 minutes until wedges are brown.
- Test a potato wedge with a fork to be sure potato is cooked all the way through.
- Turn off heat, remove wedges from pan with a slotted spoon and place them in a bowl lined with paper towel which will soak up excess oil
- Season the top wedges with your salt/pepper/seasoning of choice. Shake the bowl so the wedges are rotated and season again.
- Serve and enjoy! For an extra punch of flavor add minced chives or green onions. If you are feeling indulgent dip them in a dollop of sour cream.
Charlene Champion Photography 
This is great, what do think about baking the potatoes would that work??
Love the photos
Baking will work, but they might not crisp up as much as the frying. Red potatoes have more starch molecules so they may hold up a little better than other types of potatoes in the oven. Give it a try and let me know! 🙂
Great job, great blog! We will try this potatoes soooooon! Thank you👏
looks great, i’m going to try this!!