Cut potatoes into wedges and soak in water for 15-30 minutes.
Drain potatoes and pat dry. Toss with olive oil, cheese, and seasonings.
Place on a large baking sheet and bake for 40-45 minutes or until golden brown and tender.
Notes
For even baking be sure to cut potato wedges into uniform sizes.
Refrigerate leftover potato wedges in a covered container for up to 5 days.
Reheat wedges in the oven and crisp under the broiler, or use an air fryer at a high temperature (refer to air fryer instructions for approximate reheat time)