Parmesan-Romano Potato Wedges

• 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

1. Preheat oven to 425u0b0. 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
3. . Set oil mixture aside.
4. Roast 30 minutes, turning once. Return potatoes to oil mixture. Sprinkle with 1/2 cup cheese and parsley; toss to coat. Return potatoes to
5. . Roast 10-15 minutes longer or until golden brown and tender. Sprinkle with remaining cheese and seasoned salt.

potatoes, olive oil, garlic, thyme, salt, romano cheese blend, fresh parsley

Taken from www.tasteofhome.com/recipes/parmesan-romano-potato-wedges/ (may not work)