Just Walt's Mental Meanderings

Walter Blevins

Walter Blevins
Vista, California, USA
August 22
I'm a 60 year old guy who lives in Vista California with my wife. I spent the 30 years before moving to Cali in Iowa, Wisconsin and North Dakota. And I have 2 grown children, a son and a daughter who live in Virginia and Iowa and a 22 year old step-daughter lives with us here in Vista. I'm a proud grandpa with 2 grandaughters living in Virginia. I like to write about a whole variety of things from my kids to cooking to politics to the car industry to my status as a "Cheap Bastid" and "Old Fart" and just random thoughts. And I really love writing about cooking really good, homecooked comfort food cheap. That's why they call me the Cheap Bastid. By the way--all the stuff I write is my stuff and you can't use it without my official OkeyDokey

APRIL 3, 2012 2:29PM

Foodie Tuesday: Cheap Bastid's Salt n Vinegar 'Tater Wedges

Rate: 10 Flag

Cheap Bastid wasn’t going to post anything today because I haven’t been all that creative lately.  But, I feel just a little bit of responsibility for trying to rejuvenate Foodie Tuesday that I decided to go ahead and post a brand new recipe—I just cooked it for the second time last night and photographed it. 

This was brainstormed for my food blog:  http://www.cheap-bastid-cooks.com but I’m going to put it up here first.

vinegar potato chips

My wife loves salt and vinegar potato chips.  And we both really love oven baked potato wedges.  So we had a bright idea—what if we could make vinegar flavored oven baked potato wedges.  As soon as that brainstorm hit we both started salivating.  And there are virtually no recipes out there for how to make them.  The only one I found called for “painting” the wedges with a vinegar solution half-way through baking.  Bleech!

So I came up with a technique and the results are fantastic!  If you think you want to try it, here’s the recipe which really only has one extra step to it than making regular oven potato wedges.  Here’s the recipe for 2 dinner servings:

ready to eat

Cheap Bastid's Vinegar 'Tater Wedges
3 medium potatoes (I use russets because they’re cheap!)
2 cups vinegar
1 cup water
1 tablespoon kosher or sea salt
3 tablespoons cooking oil

Take out your cutting board and knife as well as a baking sheet, a 3-quart sauce pan, colander and a medium bowl. 

Slice each potato lengthwise into quarters and then slice each quarter in half lengthwise.

 taters sliced vinegar and salt

Turn the oven on to 450 to preheat.
Put the pan on the stove with the water and vinegar in it.  Add the salt and turn the burner on high.  (We like the wedges “vinegary”.  If you want them a bit milder go to 1 ½ cups  each of water and vinegar or 2 cups water/1 cup vinegar.)
Bring pan to boil and drop a dozen of the wedges in.  You're going to blanch them for 3 minutes.  At 3 minutes remove from the stove and with a slotted spoon or “spider” move the wedges to the colander to drain (do NOT rinse them).  Bring the pot back to a boil and add the rest of the wedges and do the same thing.

blanch taters drain taters

While the 2nd batch of wedges is blanching, drop the first batch of potatoes into the bowl.  When the second batch is done, drain and add them to the bowl.  Now add the cooking oil, some more kosher/sea salt and some granulated garlic.  Toss this all together with either your hands or a pair of tongs.
Arrange the wedges in one layer on a baking sheet and pop into the oven. Turn the heat down to 425.  Leave in the oven for about 15 minutes or so and then remove the pan and flip all the wedges over.  Put back into the oven for another 15-20 minutes until they start to brown on the edges.  Remove from the oven and let them cool for a few minutes, then dig in. 

 taters fresh out of oven

The potato wedges will have been infused with the vinegar.  You’ll get a bit of that pungent tanginess with each bite.  (A hint though—when you’re blanching the wedges, turn on the overhead fan on your stove because it’s going to smell vinegary in the kitchen).

The Cheap Bastid Test:  I used 3 potatoes.  Five pounds cost $1.99 so I used maybe $.40 worth of potatoes and $.50 worth of vinegar.  Total cost was less than $1. Give 'em a try.  Damn, they're good! 

(And, if you don't want the vinegar flav0r, just do these without blanching them or adding any vinegar.  It's easy and cheap and good).

That's the Cheap Bastid Way:  Eat Good. Eat Cheap. Be Grateful!

Author tags:

foodie tuesday

Your tags:


Enter the amount, and click "Tip" to submit!
Recipient's email address:
Personal message (optional):

Your email address:


Type your comment below:
These sound wonderful. Will try as I love salt and vinegar chips also./r
Lookin good Walt!!
Christine--thanks. It's amazing how much flavor you get with that quick 3 minute blanch!

JMac--thanks. Like I said, I hesitated to post today but felt a bit of a duty. That's why it's only tagged for Foodie Tuesday. I'll save the SEO for my other site.
Yum. This looks like a winner!

I like to chop and roast potatoes and other root vegetables. I just cut them, toss them in a mixture of cheapass store brand dijon-style mustard and olive oil & salt. I spread them out on a sheet and roast at 350 for about 45 minutes, or until tender inside.
Correction - you need to roast at 425 f. I checked mu file on that.
Steve--good stuff. AND, it's cheap.
Ignore my details above, I posted the entire recipe.

I got here from Steve's mustard potatoes. These sound just as good. Looks like I'm going to be eating potatoes all week.
As I read this I'm drinking the brine from the Kosher Dill jar . . . lol...
FromtheMidwest--that would work, Gary!

ScanMan--give it a try! They're terrific. You'll be amazed at the taste!
I AM grateful! Thanks. Can't wait to try this.
Firechick--Thanks. Hope you like them!
~nodding~ Got to love the tater wedges with our without the vinegar!!!! God, I'm hungry now!! ~:D

Well Tink--go back, way back and check out my post called "2D's Toots" all about potato wedges, canned dollar store chili and cheese. Talk about decadent, heart attack on a plate good! Here's a link: http://www.cheap-bastid-cooks.com/2ds-toots-chili-cheese-fries-for-a-super-bowl-treat/
Those look great Walt and they remind me of the surprise Mel made for me the other night. We were out of chips so she took some left over corn tortillas, cut them up and fried them. Then she put an assortment of spices on them and served them up with my favorite sandwich. They are my new favorite chip now, the taste and texture of the chip was perfect and better than any I have ever bought in a store. These potato wedges of yours look as if they would taste every bit as good as my homemade chips.
David--thanks, and I hope Mel doesn't mind if I "borrow" her brainstorm!
Sounds delish! You didn't say how long to bake them for... what's the ballpark?
catnmus--I'm sorry. Somehow I didn't get that part into this post:
"Leave in the oven for about 15 minutes or so and then remove the pan and flip all the wedges over. Put back into the oven for another 15-20 minutes until they start to brown on the edges."
I hope you enjoy these as much as we do.
What a timely post! I've got these potatoes that want to sprout and had no idea what I'd do with them. You have saved the day!
Fay--I hope you enjoy them. Let me know how they turn out.