Salt and Vinegar Potato Wedges

“Crispy, tangy, and totally addictive — these salt and vinegar potato wedges are a bold twist on a comfort food favourite.”

Difficulty

Intermediate

Yield

Serves 8 - 12

Ingredients

8 medium sized potatoes4 litres cold water1/4 cup kosher salt1/4 cup white vinegar4 bay leaves1/4 cup olive oil2 tablespoons apple cider vinegar1 teaspoon salt1/2 teaspoon black pepper, ground

Equipment

Cutting boardChef's knife or paring knifeMeasuring spoonsWhiskTongsMixing bowls of various sizesBaking sheet lined with parchmentTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Wash the potatoes well. Cut the potato in half lengthwise, then into quarters, and then again into 8 pieces.

In a container, combine the water, salt, vinegar and bay leaves and whisk until the salt has dissolved. Place the potatoes into this brine mixture and let soak in the fridge for 24 hours, up to 48 hours.

Drain the potatoes and dry very well after soaking.

Preheat the oven to 375°F.

In a bowl, combine the olive oil, apple cider vinegar, salt and pepper. Whisk until well combined.

Toss the cut and dried potatoes with the olive oil mixture, then lay out evenly on a baking sheet lined with parchment paper.

Roast in the oven for 20 – 25 minutes, turning once about halfway through baking. Continue baking until the potatoes are golden and crispy, and a fork pushes through easily.