Parmesan-Romano Potato Wedges Recipe
Parmesan-Romano Potato Wedges Recipe photo by Taste of Home
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Parmesan-Romano Potato Wedges Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 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

Nutritional Facts

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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PageRD User ID: 5881442 266232
Reviewed May. 23, 2017

"Good flavor. The recipe timing seems a little long. Mine were done in the 30 minutes. It's a nice change of pace from the usual mashed or baked."

Remenec User ID: 6059530 247778
Reviewed May. 2, 2016

"These were delicious! I loved the flavor combinations. I will definitely be making these again and again!"

xxcskier User ID: 1136353 247767
Reviewed May. 2, 2016

"My family really enjoyed these potatoes, a great change of pace!

I will be making these agin soon!"

shannondobos User ID: 5115022 241123
Reviewed Jan. 5, 2016

"These were a nice change from the regular old salt and pepper oven fries that I normally make. I made exactly as written and everyone enjoyed them. The only thing I would do differently is take out the thyme, but that is purely a personal preference. I served these with the Oven Barbecued chicken (also from TOH), and they paired beautifully together."

HomeChefColleen User ID: 7305751 236173
Reviewed Nov. 2, 2015

"Really enjoyed these! I put the potatoes in the oven with the olive oil and everything. I didn't quite follow the recipe insofar as using a slotted spoon to transfer to a baking sheet and then cook them. I wanted to make sure I had some crispy potatoes and it worked out well! Thanks for the recipe!"

BilliePock User ID: 8314002 236067
Reviewed Oct. 31, 2015

"My family really enjoyed this chunky, tasty bites."

bjsilve0 User ID: 172187 233174
Reviewed Sep. 20, 2015

"easy with flavor."

alfoa User ID: 2078080 230941
Reviewed Aug. 9, 2015

"Potatoes were too tender at the 30 minute mark and fell apart while transferring to the bowl. Put them back in the oven in a mush pile. It would probably be easier to just make baked potatoes and use the ingredients as the topping."

rena 55 User ID: 1935799 230101
Reviewed Jul. 24, 2015

"Delicious!! I bake potatoes often and this will be added to the rotation. I've also dusted them with seasoned salt for a different taste."

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