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Salt and vinegar wedges recipe

Salt and vinegar wedges recipe

12 ratings

If you love salt and vinegar crisps you will really love these salt and vinegar wedges. The fluffy Elfe potatoes bring out the classic flavours. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 302 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1kg (2lbs) Elfe potatoes, cut into thick wedges
  • 1 tbsp salt
  • 250ml (8fl oz) white wine vinegar
  • 4 tbsp olive oil
  • 1 tbsp thyme leaves, chopped

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    2g 9%
  • Sugars

    2g 2%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 44g Protein 5.2g Fibre 4.4g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a large saucepan and cover with cold water. Add the salt and most of the vinegar (reserving 1 tbsp). Bring to the boil over a medium heat, then cover and simmer until softened. Drain.
  2. Arrange the potatoes in a single layer on a large roasting tray. Spoon over the olive oil, the remaining vinegar, and thyme. Gently turn the potatoes until completely coated in the mixture. Season well. Roast in the oven for 20 minutes or until the potatoes are golden and crisp.

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