Recipe: Potato Wedges

This is our "Grilled Parmesan Potato Wedge" recipe. Typically we use these as a side dish to go with a big salad or sometimes just grilled burgers.

The secret to making these guys is to keep a close eye on the heat. Too much and you end up with a cheesy mass of black carbon goo and too little heat and your potatoes are still raw and crunchy and virtually inedible.

Good luck and enjoy!


  • 6 medium baking potatoes (about 2 lbs)
  • 1/3 c. butter, melted
  • 1 clove garlic, minced
  • 1/4 c. grated Parmesan cheese
  • 1 Tbsp Italian seasoning, crushed
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. salt


  • Line side of grill with foil. 
  • Cut each potato into eight wedges
  • Place on foil. 
  • Combine ingredients in mixing bowl
  • Coat potato wedges evenly
  • Grill on high for 25 - 30 minutes or until tender.
  • For extra crispness, finish wedges with 2 minutes of direct grill contact

Comments (5) -


   Do you have the recipe from the last time you made funnel cakes at an ARG meeting on the beach at Queen's? I would love to see that one. Thanks.

Dude! You are totally using stunt potatoes for those glamour photos. my sister used to work at glamour shots and she was a cow, but those lenses made her look more better.

I bet those taters are high.! Wanna get high ?


the bud

Once again mondo, you astound the masses with your literary creations. But sorry, I am still saying no to drugs.....


Tom, your collection of web friends astounds and frightens me.


   Me too.


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