Twice Baked Potato Wedges
The first job I ever had was the coveted cart boy position at my local golf course. I spent many summer days wiping down carts and carrying heavy golf clubs. Yeah, I knew I was cool with my oversized walkie talkie clipped to a brown belt bought on sale at Kmart.
One day the clubhouse restaurant became slammed after a heavy rain storm. The poor kitchen staff of two employees worked feverously to keep up with the demands of very hungry golfers. A howling came over the p.a. system begging me to help out all I could. I was just a mere geeky kid trying to make some coin for a flashy new music clip for my trumpet. But this was the day I would become a hero.
After the rush died down, I cleaned up and started to head back to my cart washing station. The manager was so impressed with my performance; I was immediately promoted to the clubhouse. It was the land where the grass grew a little greener. I can’t tell you how many times I made these Twice Baked Potato Wedges that summer. To this day, they are a welcomed reminder of a simpler and much thinner time.
Baked Potato Wedges
3 large baking potatoes, baked and chilled
3 Tbl. olive oil
2 Tbl. parmesan cheese, grated
½ tsp. thyme, dried
2 tsp. garlic powder
1 tsp. kosher saltPreheat the oven to 400 degrees. Cut the chilled potatoes into 6 – 8 even wedges. This depends on how thick you like your wedges. Place the wedges, point side up and skin side down, on a baking sheet. Brush each wedge with olive oil. Sprinkle evenly with 1 Tbl. of parmesan cheese, thyme, garlic powder and ½ tsp. salt. Bake at 400 degrees for 12-15 minutes or until golden brown. The cooking time also depends on how prebaked your potatoes started. So make sure to keep a solid watch on the oven. Sprinkle with the remaining parmesan cheese and salt just before serving.
Authors Note: When I’m baking something for a long time in the oven. I like to wrap a few potatoes in foil and bake directly on the rack. This is a perfect way to use an oven that is already on for a future side dish like these wedges.
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These look delicious! I love that you used thyme!
Do you use a particular kind of potato or will any work?
I really like using Idaho baking potatoes. They are longer and larger potato. But any potato you would bake with will work.
Hey Cory! Love the potato wedges… me being from PEI – Anything potato is excellent in my mind…. I love thyme and potatoes.
Great post.
zesty
Those look awesome!
these sound so good. i love baked potatoes. i eat them smothered in ketchup. i’ll definitely have to try these.
that must’ve been a wild day at the golf course!! sounds like you saved the day!
Thanks for checking out my site, Joanna. Yep, there were many wild days at the golf course. Getting the carts stuck in the sand traps wasn’t one of them…or was it?
First of all, you’ve got a nice story. And because of that, you came up with a nice recipe. Actually I love potato. Potato is always part of my list when I go to the grocery. I’ve tried mashed potato, baked potato, fries, cream of potato and a lot more but Twice Baked Potato Wedges? I don’t think so! And I never know about it until I read your blog. I got to try this one later.
Thanks for sharing your recipe.
Regards,
John
Thanks for the kind words John. I admit that potatoes is always on my shopping list. I love the versatility and variety they offer.
I would love to have you share this wonderful recipe with my readers:
All my best
Judith