My mouth just watered looking at these pictures.
Our favorite salt and vinegar chip is made by Humpty Dumpty which we have only found here in the great state of Maine. When we were living in Boston, you better believe we would stock up on Humpty Dumpty’s when we were in the area.
But honestly, we love all different brands of salt and vinegar chips. So it only makes sense that I would try to make a salt and vinegar snack at home. I thought about slicing the potatoes thin and tossing them into the oven but then I thought wedges would be easier and well… safer.
For some reason, “wedges” were always hard for me to cut. I just couldn’t figure it out until recently. If you are confused like me, maybe this will help:
Does that help? Or are you even more confused?
They are put into a pot filled with vinegar and water and brought up to a boil. Forget those holiday scented candles, this makes the house smell awesome!
A quick heads up: these take some time to prepare. After 5 minutes of cooking in the pot, they sit in the vinegar for 30 minutes to really soak up the flavor and then another 30-35 minutes in the oven. If you are in a hurry, I have seen a couple of recipes where you brush the vinegar on after they are done baking and you could also cut them into smaller slices so they cook faster. This is just how I did it because I like the strong tang of the vinegar, so I felt soaking them was the way to go.
I really enjoyed these. I did like the crunchy, slightly burnt end pieces so maybe next time I will try and thinly slice them. But for the safety of my fingers and sanity (do you know how hard it is to take the time to evenly slice potatoes into thin discs???) this works well.
Can anyone guess where I got this paper container??
FENWAY PARK BABY. I miss Boston.
I saw a lot of similar recipes for salt and vinegar wedges online. These are very versatile and I already plan on experimenting with different shapes, vinegars, potatoes, etc.
*These came out pretty strong, add less vinegar/more water if you only want them slightly tangy.
Salt and Vinegar Potato Wedges
- 3 russet potatoes
- 4 cups white vinegar
- 2 cups water
- Flaky sea salt, to taste
- 2 tbsp olive oil
Wash potatoes thoroughly and slice into wedges. Place into a pot and fill with the vinegar and water until just covered. Place pot on the stove and bring to a boil. When it starts to boil, turn the heat down and simmer until just fork tender (you don’t want them to fall apart) approx. 5-7 minutes.
When finished, remove the pot from heat and let sit for 30 minutes.
Preheat oven to 425°F
After the 30 minutes, drain well (I used a paper towel to blot up some extra moisture).
In a bowl, carefully add wedges, oil and salt. Toss gently with hands and place onto a baking sheet, making sure not to crowd (I used two baking sheets).
Bake 30-35 minutes until golden brown, flipping once halfway through.