Potato Pizza Wedges

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  • About 1.5 hours
  • Serves: 24
Potato Pizza Wedges

This recipe starts with big russet potatoes. When you shop for these potatoes, weigh in each one so they are all about the same weight. You'll then cut the potatoes (with help if you need it) into wedges. This makes 24 snack-size servings or 4-6 main dish servings.

What you'll need to make this recipe:

  • Vegetable brush
  • Fork
  • Potholders
  • Knife
  • Cutting board
  • Spoon
  • Small & medium bowl
  • Paper towels
  • Baking sheet
  • Pancake turner
  • Timer


  • 4 Washington russet potatoes, about 8-10 ounces each
  • 1/4 cup oil or olive oil
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup chopped green or red pepper
  • 2 Tablespoons chopped green onions
  • 2 Tablespoons sliced ripe olives


  1. Preheat the oven to 400°F
  2. Scrub the potatoes with a vegetable brush in the sink under cold running water
  3. Poke each potato several times with a fork
  4. Put each potato on the rack in the oven
  5. Set the timer for 50 minutes
  6. Using potholders, gently squeeze a potato to see if it's tender. If not, bake for another 10 minutes
  7. Using potholders, carefully take the potatoes out and set aside until cool enough for you to handle
  8. On a cutting board, with a big sharp knife (get help if needed), cut each potato in half the long way. Then cut each half into three wedges. You'll get six wedges from each potato
  9. Using a spoon, scoop out just the very center of the cooked white portion of the potato and save it to mash for tomorrow's dinner
  10. In a small bowl, stir together the oil, oregano, and garlic powder
  11. Arrange the 24 potato wedges in rows cut-side up, peel-side down on a baking sheet
  12. Using a paper towel, brush the tops of the wedges with the oil-oregano mixture
  13. Carefully put the baking sheet of wedges into the oven and set the timer for 10 minutes
  14. While the wedges are baking, make the pizza topping. In a medium bowl, stir together the cheese, green (or red) peppers, green onions, and olives
  15. Using potholders, carefully take the baking sheet of wedges out of the oven and set on the top of the stove. Sprinkle the pizza topping over the wedges
  16. Using potholders, put the baking sheet back in the oven and set the timer for 5 minutes
  17. Using potholders, carefully take the baking sheet out of the oven. Then use a pancake turner to move the wedges to a serving plate. Enjoy!

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