Pickled, Spiced & Everything Nice Potato Wedges

Jan 18, 2016 by Mark Godbeer

Boat show has come and gone, and it’s time to gear up for a new season of charters. This recipe was inspired from my love of salt-and-vinegar potato chips and fries with vinegar. (Us South Africans refer to fries as chips — pronounced chups — and we usually douse them in malt vinegar. This recipe successfully marries the two.

SHELF potato wedges

Pickled, Spiced & Everything Nice Potato Wedges. Photo by Mark Godbeer

With various applications, this dish can be a perfect accompaniment to any buffet, paired with any protein, or even served as passed hors d’oeuvres or a plated appetizer. Whatever fate is destined for these crispy, tangy little miracles, the results will be unanimous. Enjoy.

Serves 10-12


  • 2 cups sherry vinegar (white or flavored)
  • 1 cup sea salt
  • 2 liters chicken stock
  • 1 Tbsp dried thyme
  • 1 Tbsp dried onions
  • 1 tsp chili flakes
  • 1 tsp garlic powder
  • 10 large yukon gold potatoes, skin on, cut into wedges
  • 5 cups ice
  • 5 cloves garlic, peeled
  • 1/3 cup rosemary leaves
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • 1/4 cup coconut oil
  • 1/2 cup shaved parmesan
  • Salt & crushed pepper to taste

Place the vinegar, sea salt and chicken stock in a heavy bottomed large pot and stir to dissolve the salt.

Lay out a piece of cheesecloth. Spoon the thyme, dried onions, chili flakes and garlic powder in the center. Pull the corners together and secure with kitchen string, making a parcel.

Place the spice parcel and potato wedges in the pot. Slowly bring to a boil over medium-high.

Immediately remove from heat and place a tight fitting lid on the pot. Let sit for 1 hour.

Place ice in the pot and let sit for 2 more hours (at least, or even refrigerate overnight).

When ready to bake, preheat oven to 375 degrees F.

Place the garlic cloves on a baking tray and drizzle with a little olive. Roast until the garlic browns (10-15 minutes). Remove from oven to cool.

In a food processor, place the garlic, rosemary leaves, oil and lemon juice. Pulse and set aside for plating.

Once the potatoes have sat for at least 2 hours, pierce them with a knife. They should be soft. Drain.

In a large bowl, toss the potatoes, coconut and olive oils, and season. Toss and place in a Pyrex dish in a single layer. If they don’t fit, use two dishes.

Roast for 30-45 minutes, or until golden brown.

Serve immediately with a drizzle of the rosemary oil and a sprinkle of parmesan shavings.

Mark Godbeer has been a yacht chef for more than 10 years. Contact him through chefmarkgodbeer.com.