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.
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:
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.
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.
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.
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!