Crispy potato wedges! These wedges are perfectly crisp and a must for any cookout or veggie burger.
- Medium saucepan
- Parchment paper
- Baking sheet
- 1.5 lbs Little Potatoes
- 1 Tbsp + 1/2 tsp salt
- 1 1/2 Tbsp olive oil
- 1 Tbsp malt vinegar
Halve little potatoes. Depending on size, you can quarter them into wedges.
Combine potatoes and one tablespoon of salt in a medium saucepan; add water to cover by one inch. Bring to a boil, reduce heat, and simmer until potatoes are just tender, about 10 to 15 minutes. Drain and pat dry.
When the potatoes are cooking, preheat oven to 425 °F. Toss potatoes with olive oil and remaining salt. Place in a single layer on a parchment-lined baking sheet, and bake for 25 to 30 minutes until very golden and crispy.
Remove from oven and drizzle with malt vinegar. Enjoy immediately!