Caught my husband devouring these right off the baking pan before dinner even started. You will not believe this takes only 4 ingredients.

These oven baked 4-ingredient salt and vinegar potatoes are the kind of side dish that mysteriously starts disappearing straight off the pan before dinner is even on the table. The potatoes roast up into crisp, golden wedges with tangy vinegar flavor, crunchy sea salt, and those irresistible charred edges. This is a simple, no-fuss recipe that feels like a treat, but it’s easy enough for any busy weeknight. If your family loves salt and vinegar chips, this is that same flavor in cozy, homey potato form.

Serve these hot right off the baking sheet with simple grilled or baked chicken, burgers, or pork chops. They’re also wonderful next to fish, especially baked or pan-seared fillets, since the vinegar cuts through the richness. Add a green salad or steamed veggies to round things out, and if your crew likes to dip, set out a little ranch or ketchup on the side. They’re best enjoyed the moment they come out of the oven, when the edges are at their crispiest.

Servings: 4

2 pounds russet or Yukon gold potatoes, scrubbed and cut into thick wedges

Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup and to help the potatoes crisp. Lightly grease the foil with a bit of the oil or a quick spray so the wedges don’t stick.

Place the potato wedges in a medium saucepan and pour in the 1 cup of white vinegar. Add just enough water, if needed, to barely cover the potatoes. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer for about 8–10 minutes, just until the potatoes are slightly tender when pierced with a fork but not falling apart.

Turn off the heat and carefully drain the potatoes in a colander, reserving about 2 tablespoons of the hot vinegar from the pot. Let the potatoes sit in the colander for 2–3 minutes so some steam can escape; this helps them crisp in the oven.

Transfer the warm potatoes to a large bowl. Drizzle with the 3 tablespoons of vegetable oil and the reserved 2 tablespoons of vinegar. Sprinkle with 1 teaspoon of the sea salt. Gently toss until all the wedges are coated, trying not to break them up.

Spread the potatoes out in a single layer on the foil-lined baking sheet, making sure they are not crowded and that the cut sides are facing down as much as possible. This contact with the hot pan is what gives you those beautiful, browned, crispy edges.

Bake for 25–30 minutes, then carefully flip the wedges with a spatula. Return the pan to the oven and bake for another 10–15 minutes, or until the potatoes are deep golden, crisp on the edges, and tender inside. Every oven is a little different, so check near the end to keep them from getting too dark.

Remove the baking sheet from the oven and immediately sprinkle the remaining 1/2 teaspoon sea salt (or more to taste) over the hot potatoes so it clings to the glistening wedges. Serve right from the foil-lined pan for that casual, family-style feel—just be prepared to catch a few hands sneaking bites before dinner officially starts.

For extra tang, drizzle another teaspoon or two of vinegar over the potatoes right after they come out of the oven, then toss lightly on the pan. If your family prefers a milder vinegar flavor, use half vinegar and half water for the parboil, and skip the extra drizzle at the end. You can swap in apple cider vinegar for a slightly sweeter, softer tang, which is often more kid-friendly. For picky eaters who aren’t sure about vinegar, set aside a small portion of parboiled potatoes, toss them with just oil and salt, and roast them on a separate corner of the pan. To change up the texture, cut the potatoes into thinner fries instead of wedges—just reduce the baking time slightly and keep an eye on them so they don’t over-brown. If you like a bit of heat, sprinkle a pinch of black pepper or crushed red pepper flakes over the potatoes along with the final sprinkle of sea salt. Leftovers reheat best in a hot oven or air fryer, which brings back a lot of the crispiness.