Ingredients
3 large potatoes (about 2-1/2 pounds)1/4 cup olive oil3 garlic cloves, minced1/2 teaspoon dried thyme1/2 teaspoon seasoned salt, divided3/4 cup grated Parmesan and Romano cheese blend, divided1/4 cup minced fresh parsley
Preparation
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.
