Parmesan-Romano Potato Wedges


Parmesan-Romano Potato Wedges Recipe

Parmesan-Romano Potato Wedges Recipe photo by Taste of Home

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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

Prep: 15 min. Bake: 40 min.

6 servings

Prep: 15 min. Bake: 40 min.

6 servings

  • 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

4 wedges: 285 calories, 14g fat (4g saturated fat), 15mg cholesterol, 395mg sodium, 33g carbohydrate (1g sugars, 4g fiber), 10g protein.

  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. Yield: 6 servings.

Originally published as Parmesan-Romano Potato Wedges in Simple & Delicious August/September 2015

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