Roasted salt and vinegar potatoes are a super simple side dish that’s gluten free and vegan, and takes only about 5 minutes to prep!
Earlier this week on the blog, I introduced a recipe for Reuben Stuffed Chicken. To pair with that delicious chicken, I made these Salt and Vinegar Potato Wedges.
On a road trip to Arizona a few months back, my boyfriend Kurt picked up a bag of salt and vinegar potato chips and we got to talking about variations on salt and vinegar potatoes that I could create for the blog.
With Easter right around the corner, I wanted to introduce a couple of new side dishes that would be perfect for the holiday. I got to thinking about those variations on salt and vinegar potatoes and decided to go with oven roasted potato wedges. They’re easy, delicious and the perfect combination of crispy and salty!
Whether they’re paired with Easter brunch, Reuben Chicken or another favorite dish, I know you’re going to love these scrumptious salt and vinegar potatoes!
- 2 lbs baking potatoes (scrubbed clean)
- 6 tbsp olive oil
- 2 tsp kosher salt
- 2 tbsp white vinegar
Pre-heat the oven to 400°F.
Slice the potatoes into wedges.
Add the potatoes to a mixing bowl and combine with the olive oil, kosher salt and vinegar.
Toss everything to coat then arrange the potatoes in an even layer on a baking sheet (I lined mine with non-stick foil for easy clean-up).
Bake the potatoes in the oven for 1 hour, tossing halfway through cooking.
Seriously, it’s that simple to make these tasty, crispy potatoes!
Looking for more delicious Easter side dish recipes? Check out these 5 favorites!
- Stacked Beet Salad
- Cheesy Mushroom Spinach Puff Pastry
- Gluten Free Spring Vegetable Stuffing
- Quinoa Caprese Salad
- Garlic Lemon Asparagus with Feta Cheese
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