Preheat oven to 425 F. Line 2 baking sheets with parchment paper, if desired.

Wash potatoes and cut into wedges

Soak potatoes in cold water for 30 minutes to remove excess starch. This lends to a crispier finished wedge.

Combine the olive oil, garlic, rosemary, and thyme in a bowl.

When potatoes are done soaking, pat them dry with a few paper towels and add them to the bowl with olive oil.

Toss to coat wedges evenly and distribute half onto one baking sheet and half on the other. Don’t over crowd them or they won’t cook as crisply.

Sprinkle parmesan cheese over both baking sheets along with salt and pepper.

Bake for 30-40 minutes, turning half way through till nice and crispy. Watch carefully towards the end to make sure they don’t burn.