Thursday, March 21, 2013

Baked Italian Potato Wedges

I think that when people think about potato wedges, they automatically assumed that they have to be fried in order to get the crisp coating. Here in my county, there is something called Holly Taters. These are fried potato wedges with a seasoned bread coating on the outside; these are staples at church gatherings! While I appreciate the heritage of the recipe, I find that the coating gets a little soggy and, if not eaten immediately, the potatoes taste greasy. This recipe is an adaptation from my standard oven baked wedges with an Italian twist. Your family will like these so much that you will want to make them all the time!

3 Large Baking Potatoes
4 Tablespoons Margarine
1 teaspoon Finely Minced Garlic
1/3 Cup All-Purpose Flour
1/4 Cup Grated Parmesan
1/2 teaspoon Salt
1/2 teaspoon Cracked Black Pepper
1/2 teaspoon Italian Seasoning

1. Peel the potatoes. Using a large knife, cut in half lengthwise and then each half into 4 wedges. Place the wedges in a large bowl of cold water.
2. Melt the margarine and then place the garlic in the margarine. Set aside.
3. In a large, resealable bag, combine the flour, parmesan, salt, pepper, and Italian seasoning.
4. Remove the wedges from the water and shake off the excess water. Place in the bag and seal the top. Shake vigorously to combine.
5. Line the wedges in a single layer on a large baking dish that has been thoroughly coated with non-stick cooking spray. Spoon the garlic and margarine over the wedges.
6. Place in a 375 degree oven and bake for 55-60 minutes, carefully flipping once after 30 minutes.


  1. I found this recipe on Tasty Kitchen several weeks ago, and have made it several times. My (picky) husband and I absolutely love them. Thank you for sharing!

    1. Elizabeth- I am glad you and your (picky) husband have enjoyed them! Thanks for the comment.