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5 from 2 votes

Crispy Salt and Vinegar Potato Wedges

These Crispy Salt and Vinegar Potato Wedges are homemade potato wedges baked to crispy perfection with flaky sea salt and vinegar!
Course Side Dish
Cuisine American, Fast Food, North American, Side Dish
Keyword Crispy Potato Wedges, Salt and Vinegar Potato Wedges
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 353kcal
Author Chrissie


  • 6 medium to large Russet, Idaho or Yukon Gold Potatoes cut into wedges, skins on
  • 1 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black or white pepper
  • 3 tablespoons vegetable oil
  • 2 teaspoons vinegar
  • extra vinegar and flaky sea salt


  • Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet by greasing it with a little bit of oil.
  • In a large bowl, add the potato wedges after you've washed and dried the potatoes, and cut them into wedges. To cut them into wedges, simply cut them in half lengthwise, in half again lengthwise, and then in half again lengthwise. This will yield about 8 wedges per potato.
  • Add the potato wedges to a large bowl and add the salt, paprika, garlic powder, pepper, oil and vinegar. Toss very well to combine.
  • Pour the wedges out onto the prepared baking sheet and arrange them in one layer.
  • Roast for about 22-25 minutes at 425 degrees Fahrenheit, or until the wedges are very crispy and brown.
  • Remove them from the oven, toss with some flaky sea salt and a drizzle of vinegar, and serve immediately.


These wedges are best enjoyed right after baking (for ultimate crispiness). 
For crispy potato wedges, use a high-starch (low moisture) potato, like Idaho, Russet, or Yukon Gold.


Serving: 8wedges | Calories: 353kcal | Carbohydrates: 67g | Protein: 8g | Fat: 7g | Saturated Fat: 6g | Sodium: 406mg | Potassium: 1539mg | Fiber: 5g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 3mg