Salt and Vinegar Potato Wedges
A delicious Irish-British dish that everyone will love
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 people
- 4 large russet potatoes or 6 medium ones
- 1/2 cup of red wine vinegar or malt vinegar
- 1 tbsp kosher salt plus more to taste
- vegetable oil spray for the potatoes I like to use avocado oil but any vegetable oil spray will work. If you do not have a spray version of the oil, you can just toss the potatoes in a bowl with the oil.
- 1/2 cup sour cream you can also use greek yogurt
- 1/8 cup mayonaise
- 1 tbsp za'atar seasoning
- 1 tsp salt
Pre-heat your oven to 400 degrees
Wash and dry your potatoes.
Now cut your potatoes in half length wise.
Flip the potatoes over so the flat side is facing down.
Cut the potato halves in half. Now cut those halves in half.
Each potato should yield 8 wedges.
Now place your potato wedges on to a large sheet pan making sure they do not overlap.
Spray generously with your vegetable oil. If you do not have spray oil, just toss your potato wedges in a bowl with some vegetable oil and then add to the sheet pan.
Sprinkle your salt over the potato wedges as evenly as possible.
Now place into your pre-heated oven and bake for about 15 minutes.
After 15 minutes, flip the wedges over with a spatula to make sure both sides brown evenly.
Cook for another 15 minutes or until the wedges start to brown and you can easily pierce them with a fork.
Now, add you vinegar and another pinch of salt to a large bowl
Carefully scoop your hot potato wedges off the sheet and and place in the bowl with the vinegar.
Toss gently the potatoes gently in the vinegar making sure not to break them.
Do this until the potatoes have absorbed all the vinegar.
Remove fries to a serving dish and eat immediately and serve with more vinegar on the side.