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 salt

Preheat 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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