Parmesan-Romano Potato Wedges

Name: Parmesan-Romano Potato Wedges
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 large potatoes (about 2-1/2 pounds); 1/4 cup olive oil; 3 garlic cloves, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon seasoned salt, divided; 3/4 cup grated Parmesan and Romano cheese blend, divided; 1/4 cup minced fresh parsley

TEST KITCHEN APPROVED

11 Reviews

Total Time:Prep: 15 min. Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Ann Brown, Niles, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2022

I taught my nieces to make these easy, cheesy oven-baked potatoes. When the whole family comes over, we triple the recipe—and have no leftovers. —Ann Brown, Niles, MI

TEST KITCHEN APPROVED

Parmesan-Romano Potato Wedges

11 Reviews Add your review

Yield:6 servings

Prep:15 min

Cook:40 min

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Ingredients

3 large potatoes (about 2-1/2 pounds)
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon seasoned salt, divided
3/4 cup grated Parmesan and Romano cheese blend, divided
1/4 cup minced fresh parsley

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Directions

1
Preheat oven to 425°. Cut each potato lengthwise into eight wedges; place in a large bowl. Add oil, garlic, thyme and 1/4 teaspoon seasoned salt; toss to coat.

2
With a slotted spoon, transfer potatoes to two greased baking sheets. Set oil mixture aside.
3
Roast 30 minutes, turning once. Return potatoes to oil mixture. Sprinkle with 1/2 cup cheese and parsley; toss to coat. Return potatoes to baking sheets. Roast 10-15 minutes longer or until golden brown and tender. Sprinkle with remaining cheese and seasoned salt.