PARMESAN-ROMANO POTATO WEDGES

Parmesan-Romano Potato Wedges image

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

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 7

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

Steps:

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., With a slotted spoon, transfer potatoes to two greased baking sheets. Set oil mixture aside., 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.

Nutrition Facts : Calories 285 calories, Fat 14g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 395mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 4g fiber), Protein 10g protein.